
Class 

Book 

Copyright^ . 



COPYRIGHT DEPOSIT. 



HOW TO COOK 

FOR THE 



Sick and C 



ICK AND CONVALESCENT 



ARRANGED FOR THE PHYSICIAN, TRAINED 
NURSE, AND HOME USE 



BY 

HELENA V. SACHSE 



FOURTH EDITION 



PHILADELPHIA AND LONDON 

J. B. LIPPINCOTT COMPANY 
1910 



■\N* 



A 



**# 



Copyright, 1901, by J. B. Lippincott Company 



Copyright, 1904, by J. B. Lippincott Company 



Copyright, 1905, by J. B. Lippincott Company 



Copyright, 1910, by J. B. LIPPINCOTT COMPANY 



PRINTED BY J. B. LIPPINCOTT COMPANY, PHILASBI.PHIA. U.».A. 



CLA275452 



THIS BOOK 

IS 
DEDICATED 

TO 
MY MOTHER 



PREFACE TO THE THIRD EDITION. 

This edition contains a new chapter, treating of the 
" Substitutes for Cane-Sugar." It was with much hesi- 
tation that the author undertook this work, because of 
repeated failures which had attended previous attempts 
to obtain palatable results for more than a very limited 
number of dishes. 

But the valuable suggestions which Dr. Judson 
Daland kindly furnished the author gave the encour- 
agement which resulted in the recipes whereby soluble 
saccharin, with and without glycerin, may be substi- 
tuted for cane-sugar sweetening in most all of the 
recipes in this book in which a sweetener is required. 

The author hopes these recipes will prove satis- 
factory to the many people suffering from gout, gastro- 
intestinal indigestion, hepatic disorders, diabetes, etc., 
for whom physicians have repeatedly asked that such 
recipes be incorporated in the book " How to Cook for 
the Sick and Convalescent." 

This edition also explains a new way of albumin- 
izing foods, — i.e., adding whites of eggs to liquids, — 
especially in a concentrated form. This knowledge 
proves beneficial in many instances when a concen- 
trated egg- water or fruit- juice is substituted for beef- 
juice and beef-tea, or used at alternate feedings. 

The making of kumiss has also been elaborated 
upon, and each detail explained, so that this valuable 
milk food can be made accurately by any one. 

Helena Sachse Sadtler. 

Philadelphia, January, 1905. 

5 



PREFACE TO THE SECOND EDITION. 

¥¥ 

Besides adding seventy recipes to those contained 
in the first edition, the author, with the assistance of 
several prominent physicians, has given a complete 
classification of the recipes (or food formulas) con- 
tained in this volume from which to choose when 
arranging diet lists for general and specific purposes. 

This volume aims to place the preparation of food 
on an accurate basis, just as medicine prescribed by 
the physician is prepared by skilled hands from stand- 
ard formulas. 

The author wishes to acknowledge her indebtedness 
especially to Judson Daland, M.D., and David Ries- 
man, M.D., for their useful advice in reference to the 
classification of the foods and recipes, and also to 
Samuel S. Sadtler, B.S., for help in respect to the 
chemical composition of foods. 

Helena Sachse Sadtler. 

Philadelphia, January, 1904. 



PREFACE TO THE FIRST EDITION. 

¥¥ 

The careful preparation of food is now recognized 
to be of vital importance to an invalid and a valuable 
assistance, in many cases, to the physician in hasten- 
ing the recovery of a patient. 

If, in addition, the foods be classified with reference 
to their composition, it enables the physician to select 
only those best adapted for any special requirement. 

The author has been frequently asked to bring these 
recipes together in book form, which has now been 
done, with the earnest hope that they may prove of 
assistance to the trained nurse or caretaker of the sick, 
which will be commensurate with the labor involved 
in the preparation of this little volume. 

They have been arranged in such a way that the 
physician, in outlining a course of diet, may find them 
most useful and a source of ready reference, and that 
whatever food is ordered can be properly cooked. 

Not only has the author carefully tried all the 
recipes here given, but they have been successfully 
used in six hospitals. 

The following principles are strictly adhered to, — 
viz.: 

i. Starchy foods require long cooking. 

2. Albuminous foods, as eggs, oysters, etc., must 
be cooked at a low temperature, or they are rendered 
tough. 

9 



io PREFACE TO FIRST EDITION. 

3. Fats in the form of butter and cream are best 
added after the food has been removed from the fire. 

4. Where boiled milk is objected to, the milk is only 
heated to the pasteurizing point (165 F.). 

5. When a restricted diet is ordered and starchy 
food is not allowed, the soups and sauces are thickened 
with yolks of eggs or Irish moss. 

6. No fried foods should ever be given an invalid. 

7. Give as much variety as possible. 

8. Serve everything tasty, and use as little flavoring 
as possible, so that the flavor of the main food prin- 
ciple be not lost. 

Garnish the dishes, but be sure they taste as good 
as they look. 

Measure all ingredients carefully before mixing. 
Taste before serving. Serve hot foods hot (not luke- 
warm). 

I wish to acknowledge my indebtedness to physi- 
cians, dietitians, and nurses from whom I have re- 
ceived considerable help, and especially from Dr. J. P. 
Crozer Griffith, Clinical Professor of Diseases of Chil- 
dren in the Hospital of the University of Pennsylvania, 
on the chapters treating of Infants' Foods; and to 
Dr. Henry Leflmann, Professor of Chemistry in the 
Woman's Medical College of Pennsylvania, for his 
help on the chapter relating to Milk ; and to the many 
friends who have aided me in various ways towards 
bringing this work to completion. 

H. V. Sachse. 
Philadelphia, April 3, 1901. 



CONTENTS. 



PAGE 

Preface to the Third Edition 5 

Preface to the Second Edition 7 

Preface to the First Edition . 9 

Classification of Recipes for Ready Reference 15-40 

Meat Preparations 41-54 

Beef -juice, beef-tea, broths, and jellies. 

Milk 54-65 

Different ways of serving milk, etc. Modifi- 
cation of milk. 

Peptonized Foods 66-71 

Drinks 72-85 

Toasts 85-92 

Soups 92-119 

Clear soups, cream soups, stocks. Thickening 
of cream soups, — viz., flour and butter, corn- 
starch or arrowroot, yolks of eggs, Irish moss. 

Gruels and Mushes 119-130 

With and without eggs, breakfast foods, cereal- 
jellies. 

Hygienic Griddle Cakes 130-131 

11 



i2 CONTENTS. 

PAGE 

Eggs 131-142 

Theory of cooking, etc. 

Sweetbreads 142-147 

How to prepare, etc. 

Calf's Brains 147-14S 

Oysters 148-157 

Chickens 157-167 

To choose, draw, etc. 

Birds 167-168 

Beef and Mutton 168-173 

Steaks, chops, roasts, etc. 

Fish *73"i79 

To draw and prepare, etc. 

Mushrooms , 179-182 

To select and prepare. 

Vegetables 182-195 

Green and starchy vegetables. General rale 
for cooking. White sauce for vegetables. 

Salads 196-201 

Vegetable and meat. Serving of French salad 
dressing. Mayonnaise dressing. 

Sandwiches 201-205 

Open and double. Preparation of the butter, 
etc. 

Sauces 206-211 

White or cream sauce. Different methods of 
thickening, — viz., flour and butter, cornstarch 
or arrowroot, yolks of eggs, Irish moss. 



CONTENTS. 13 

PAGE 

Breads 212-215 

Gluten Foods 216-219 

Cooked Fruits 219-225 

Desserts 225-263 

Junkets, custards, Irish moss, jellies, rice, 
cornstarch, arrowroot, rice-flour, farina, sajjo, 
bread, souffle, fruits, gelatin, cakes, whipped 
cream. 

Sweet or Pudding Sauces 263-267 

Frozen Foods 267-273 

Method of freezing. Whipped-cream, ice- 
cream, frozen fruits, frozen beef-tea, frozen 
beef -juice albumenized. 

Additional Recipes 274-287 

Substitutes for Cane-Sugar 288-316 

1. Soluble saccharin (sold under the trade 
names crystallose, garantose crystals, Heyden 
sugar crystals, glycosine crystals, etc.) 2. 
Glycerin and soluble saccharin. 3. Levulose. 

Index 319-337 



CLASSIFICATION OF RECIPES FOR 
READY REFERENCE. 

¥¥ 

I. 

Liquid Foods. 

PAGE 

i. Different ways of serving milk 17 

2. Liquid meat foods . . 17 

3. Partially digested liquid foods 18 

4. Liquid foods frozen 18 

5. Albumenized liquid foods, or foods with white of eggs . 18 

6. Farinaceous or starchy liquid foods 18 

7. Liquid foods containing much fat 19, 29 

8. Liquid foods free from starch and cane-sugar . . . . 33, 34 

9. Liquid foods containing alcoholic stimulants 19 

10. Liquid foods which may be sweetened with soluble 

saccharin, either with or without glycerin or with lev- 
ulose, are marked (f) 17-19 

II. 

Semisolid Foods. 

11. Complete list of semisolid foods 1^-21 

12. Special list containing much fat 30 

13. Special list, starchy or farinaceous 32 

14. Special list, free from starch and cane-sugar 33 

15. Semisolid foods, which may be sweetened with soluble 

saccharin, either with or without glycerin or with levu- 

lose, are marked (f) 19-33 

*5 



16 CLASSIFICATION OF RECIPES 

III. 
Solid Foods. 

PAGE 

1 6. Complete list of recipes from which to choose when 

arranging breakfast, dinner, and supper for an invalid 
or convalescent. Highly nitrogenous foods are 
marked thus : (*) 22-29 

17. Complete list of recipes free from starch and cane- 

sugar 33-37 

18. Complete list of recipes which may be sweetened with 

soluble saccharin, with or without glycerin or with 
levulose, are marked (t) 22-33 

19. Complete list of recipes containing much fat 29-33 

20. Complete list of recipes for farinaceous or starchy 

foods 32-33 

IV. 

21. Raw meat foods 39 

22. Foods rich in phosphorus 39 

23. Foods rich in iron 39 



FOR READY REFERENCE. 



V. 



Liquid Foods. 

Different Ways of serving Milk. 



Milk, pasteurized. 
Milk, sterilized. 
Milk and Apollinaris water. 
Milk and Vichy water. 
Milk and Seltzer water. 
Milk and lime-water. 
Milk and arrowroot-water. 
Milk and rice-water. 
Milk and oatmeal-water. 
Milk and barley-water. 
Albumenized milk, or milk 

with white of egg. 
Modified milk. 
Modified milk, whey, and 

white of egg. 
Kumiss. 
Laban. 

t Plain junket. 
t Milk jelly (Irish moss). 



f Irish moss gruel. 

f Milk punch. 

t Eggnog. 

t Soft custard. 

f Cocoa. 

Whey with rennet. 

Whey with wine. 

Whey with pepsin. 

Whey, albumenized. 

f Junket with white of egg, 

Peptonized milk. 

Partially peptonized milk. 

Peptonized modified milk. 

Peptonized milk punch. 

See also list of liquid milk 
foods to which cream may 
be added (under liquid 
foods containing fat). 
(Page 29.) 



Liquid 
Beef -juice. 

Beef-tea (red kind). 
Beef-tea (old-fashioned). 
Beef-tea, peptonized. 
Beef-broth. 
Beef- juice, frozen. 
Beef-tea, frozen. 
Consomme. 
Bouillon. 
Beef-tea and egg. 
Beef-jelly (gelatin). 
Beef-jelly (Irish moss). 
Mutton-juice. 
Mutton-broth. 
Mutton- juice, frozen, 
ll 



Meat Foods. 

Chicken-broth. 

Chicken-jelly, plain. 

Chicken- jelly, albumenized. 

Chicken- jelly and Irish moss. 

Chicken-jelly and gelatin. 

Veal-broth. 

Veal- jelly. 

Veal consomme. 

Veal consomme with egg. 

Clam-broth. 

Clam- juice. 

Clam- juice, frozen. 

Clam frappe. 

Oyster-broth. 

Calf's-foot jelly. 



i8 



CLASSIFICATION OF RECIPES 



Partially Digested Liquid Foods. 



Peptonized beef-tea. 
Peptonized milk. 
Peptonized milk, partially. 
Peptonized modified milk. 
Peptonized milk, specially. 
Peptonized gruel. 
Peptonized milk-punch. 
Peptonized lemonade. 
Peptonized milk-jelly. 



t Junket. 
Kumiss. 
Laban. 

Whey with rennet. 
Whey with wine. 
Whey with pepsin. 
Modified milk, whey, 
white of egg. 



and 



Liquid Foods Frozen. 
Beef-tea, frozen. f Ice-cream, plain. 

Beef-juice, frozen. t Ice-cream, chocolate. 

Mutton-juice, frozen. f Ice-cream, bisque. 

Clam-juice, frozen. f Orange ice. 

t Whipped cream. f Lemon ice. 



Liquid Foods with Egg, or 

Albumen-water. 

Albumenized water, or egg- 
water. 

Milk and white of egg. 

f Junket and white of egg. 

Consomme and egg. 

t Almond milk. 

Eggs served raw with cracked 
or shaved ice. 

f Eggs served raw with 
orange. 

Eggs served raw with wine. 

f Eggs with lemonade. 

Eggs with water. 

Eggs with Apollinaris, etc. 



Albumenized Liquid Food. 
t Egg punch, 
t Eggnog. 

t Eggnog with whey, 
f Egg lemonade. 
t Egg and sherry. 
Consomme and egg. 
Beef-tea and egg. 
Albumenized jelly. 
Mulled wine. 
Mulled beer. 
Mulled ale. 
Frozen beef-juice. 
Frozen beef-tea. 
Frozen mutton-juice. 



Farinaceous or Starchy Liquid Foods. 
Toast-water. Barley-water. 

Rice-water. Arrowroot-water. 

Oatmeal-water. t Crust coffee. 



FOR READY REFERENCE. 



19 



Liquid Foods containing Much Fat. 



f Glass of cream. 
t Whipped cream, 
t Junket with cream. 
t Frozen whipped cream. 
f Eggnog II. 
t Ice-cream. 



f Ice-cream, chocolate. 

f Syllabub. 

t Gelatin cream. 

See additional list under com- 
plete list of fatty foods. 
(Page 29.) 



Liquid Foods containing Alcoholic Stimulants. 



f Milk punch. 

f Eggnog I. and II. 

f Cocoa cordial. 

Whey with wine. 

f Milk punch peptonized. 

t Almond milk. 

Sherry and egg. 

Raw egg and wine. 



f Egg-punch. 

Mulled wine. 

Mulled ale. 

Mulled beer. 

tWine jelly. 

t Wine soup (strained). 

Brandy and milk. 



Liquids not containing Starch or Cane-Sugar. ( See 

pages 33 and 37.) 

Note. — See also references to foods sweetened with soluble 
saccharin, either with or without glycerin or with levulose, 
pages 15-19. 

Complete List of Semisolid Foods. 

Milk or raisin porridge. Water-toast. 

Milk-toast. f Panada (with crackers). 

Milk-toast, peptonized. t Panada (with zwieback). 

Cream-toast. 





Gruels. 


f Oatmeal. 


f Barley. 


f Oatmeal caudle. 


Flour-ball. 


t Indian meal. 


t Banana. 


t Cracker. 


f Peptonized 


t Arrowroot. 


f Egg. 



2Q 



CLASSIFICATION OF RECIPES 



Soups without Milk. 



Beef puree. 


Chicken-broth with rice or 


Beef-tea and sago. 


barley. 


Turkish. 


Chicken and rice. 


Noodle. 


Chicken and tapioca. 


Consomme and egg. 


Chicken and bread. 


Consomme royal. 


Vegetable, pressed through a 


Mutton-broth with 


rice or sieve. 


barley. 


Vermicelli. 


Soups, Purees, and Milk. 


Purees and cream. 


Cream of sago. 


Turkish. 


Cream of tapioca. 


Cream of oyster. 


Cream of chestnuts. 


Cream of clam. 


Cream of corn. 


Milk. 


Cream of mushroom. 


German milk. 


Puree of peas. 


Cream of chicken. 


Puree of beans. 


Cream of celery. 


Puree of lentils. 


Cream of oatmeal. 


Puree of sweetbread. 


Cream of rice. 


Puree of chicken. 




Eggs. 


Served raw. 


Gruel. 


Steamed or frothed. 


Vermicelli toast. 


Soft cooked. 


t Eggnog junket. 


Poached. 


t Chocolate. 


f Soft custard. 






Sweetbreads. 


Puree. 


Timbale. 


Panada. 


Creamed. 




Oysters. 


Soup. 


Peptonized 



Stewed. 



FOR READY REFERENCE. 



21 



Puree. 

Panada. 
Jelly. 



Chicken. 

Soup. 

Broth and rice, 

In jelly. 



etc. 



Beef. 



Puree. 
Paste. 



Raw 

Jelly 



(scraped), 
(tapioca). 



Desserts. 



f Junket dessert. 
f Junket cocoa. 
f Junket and meringue, 
f Junket custard, 
t Junket eggnog. 
t Soft custard, 
t Cup custard. 
1 Rice custard, 
t Chocolate custard. 
f Apple charlotte. 
Apple float. 

t Apple and tapioca (pulver- 
ized), 
t Arrowroot-pudding. 
f Blanc mange, 
t Charlotte russe. 
Cur rant- jelly. 
Egg cream, 
t Farina custard. 
1 Floating island. 
f Syllabub, 
t French custard. 
t Gelatin cream. 
t Irish moss blanc mange. 
Lemon-butter. 
t Lemon-jelly, 
f Lemon ice. 



f Lemon pudding. 

t Rice pudding. 

Rice meringue. 

Peach cream. 

Peaches and tapioca. 

Souffle, prune. 

Souffle, banana. 

Souffle, plain. 

Souffle, apricot. 

Souffle, peach. 

Sago and currant-jelly. 

f Spanish cream. 

Tapioca and currant-jelly. 

t Tapioca- jell}-. 

t Tapioca charlotte. 

t Tapioca pudding. 

f Wine- jelly. 

f Wine pudding. 

t Cornstarch custard with 
meringue. 

t Cocoa pudding with me- 
ringue. 

t Sago custard. 

f Prune-jelly. 

t Chocolate ice-cream. 

t Bisque ice-cream. 

f Frozen custard. 



22 



CLASSIFICATION OF RECIPES 



Complete List * of Recipes from which to choose 
when arranging Breakfast, Dinner, and Supper 
for an Invalid or Convalescent. 

Breakfast Foods or Cereals. 



f Oatmeal porridge. 


t Cornmeal mush. 


f Oatmeal-jelly. 


Cornmeal spoon bread. 


t Oatmeal, strained. 


Cornmeal mush-bread gems. 


t Rolled wheat porridges. 


t Farina. 


t Cracked wheat porridges. 


f Hominy grits. 


t Rice, boiled. 


t Hominy vegetable pudding 


f Rice, browned. 


f Farina vegetable pudding. 


t Rice, flaked. 


t Banana mush. 


t Rice-jelly. 


t Barley- jelly. 


Griddle Cakes. 


Rice. 


Crumb. 


Rice, flaked. 


Cracker. 


Hominy. 


Corn. 



Egg Dishes. 



Eggs, steamed or frothed. 
Eggs, soft-cooked. 
Eggs, poached. 
Eggs, scrambled. 
Eggs, Japanese. 
Eggs, golden-rod. 
Eggs, baked. 
Eggs, shirred. 
Omelet, plain 
Omelet and chicken. 



Omelet and tongue. 
Omelet and mushrooms. 
Omelet and parsley. 
Eggs, Spanish. 
Eggs, tomato. 
Eggs, rice. 
Eggs, corn. 
Eggs, bread. 
Eggs, asparagus. 
Eggs, oyster. 



FOR READY REFERENCE. 



23 



Note. — In marking the 


highly nitrogenous foods refer- 


ence is made only to 


their composition in concentrated or dry 


condition, (a) indicates the highly nitrogenous, (b) the mod- 


erately so. 




Soups. 


Bouillon. 




Vegetable. 


Consomme. 




Vegetable, strained. 


Consomme royal. 




Vermicelli. 


Consomme with egg. 




Chicken with rice. 


Noodle. 




Chicken-broth. 


Tomato. 




Clam-broth. 


Tomato bouillon. 




Oyster-broth. 




Purees and Cream. 


Puree of sweetbread. 




Cream of peas. 


Puree of chicken. 




Cream of rice. 


Puree of chestnut. 




Cream of oatmeal. 


Puree of peas. 




Cream of sago. 


Puree of beans. 




Cream of tapioca. 


Puree of lentils. 




Cream of chestnuts. 


Cream of celery. 




Cream of corn. 


Cream of chicken. 




Cream of mushroom. 


Cream of oyster. 




Cream of German milk. 


Cream of clam. 




Cream of onion. 


Cream of lettuce. 




Turkish. 



Meats {red a*). 

Beef, roast of. 
Venison, broiled (a). 
Mutton-chops, broiled (a). 
Mutton, roast (a). 
Mutton, boiled (a). 



Beef, raw, scraped. 
Beef, raw, sandwiches. 
Beef, raw, balls. 
Beef, scraped, broiled. 
Beefsteak, broiled. 
Beef, Hamburg steaks, 
broiled. 

Birds served rare (a) 
Snipe. Grouse. 

Woodcock. Quail. 

Reedbird. Duck. 



24 



CLASSIFICATION OF RECIPES 





Meats, 


so- 


■called White. 


Chicken, broiled, s 


spring 


(fl). 


Chicken in jelly. 


Chicken, roast. 






Chicken in brown sauce. 


Chicken, boiled. 






Chicken, minced, on toast. 


Chicken, scalloped 






Chicken and rice. 


Chicken, devilled. 






Chicken, cream breaded. 


Chicken terrapin. 






Chicken souffle. 


Chicken timbale. 






Chicken au supreme. 


Chicken and mush 


rooms. 




Ham, boiled or baked. 




Birds served well-done. 


Squab. 






Pheasants. 


Partridge. 










Sweetbreads (b). 


Broiled. 






Sweetbreads and chicken. 


Baked. 






Salad. 


Creamed. 






Timbale. 


A la bechamel. 






Raw. 



Calf's brains and rice. 
Calf's brains and fish. 
Calf's brains, baked. 
Calf's brains, creamed. 



Calf's Brains. 

Calf's brains, a la bechamel. 
Calf's brains and chicken. 
Calf's brains, timbale. 
Calf's brains, raw. 



Raw. 

Panned. 

Broiled. 

Breaded. 

Broiled on shell. 

Fricassee. 

Baked. 

Scalloped. 



Oysters (b). 

Devilled. 

Key bobbed. 

Stuffed. 

Boiled. 

A la Newburg. 

In brown sauce. 

Cream breaded. 



FOR READY REFERENCE. 



25 





Fish, 


Broiled, Planked, or Baked (b). 


Blue fish. 




Shad. 


Smelts. 




Perch. 


Trout. 




Fresh mackerel. 


Sea bass. 




White fish. 


Flounders. 




Salmon steaks. 
Fish. 


Trout. 




A la bechamel. 


Flounders. 




Fillets of fish. 


Sea bass. 




A la crime. 


White fish. 




Pudding. 


Scalloped. 




Salmon a la crime. 


Timbale. 




Devilled. 


Creamed. 






Vegetables (Green or Starch-free, Succulent) . 


Asparagus. 




Cucumbers. 


Tomatoes. 




Summer squash. 


Cauliflower. 




Scullions. 


Cabbage. 




Peppers. 


Spinach. 




Okra. 


Onions. 




String beans (young) 


Mushrooms 


(b). 


Butter beans. 


Kale. 




Artichokes. 


Brussels sprouts. 








Vegetables (starchy). 


Potatoes. 




Chestnuts. 


Rice. 




Sweet potatoes. 


Hominy. 




Dried peas (b). 


Vermicelli. 




Dried beans (b). 


Spaghetti. 




Lentils (b). 


Macaroni. 







Vegetables containing but little Starch. 
Celery. Corn. 

Lima beans. Peas. 



26 



CLASSIFICATION OF RECIPES 



Salads with French Dressing. 


Lettuce. 


Chopped tomato. 


Water-cress. 


Daisy. 


Tomato. 


Egg. 


Asparagus. 


Fringed celery. 


Cabbage. 


String bean. 


Salads 


with Mayonnaise. 


Tomato and celery. 


Celery. 


Chicken (b). 


Lettuce. 


Sweetbread (b). 


Daisy. 


Tomato. 






Sandwiches. 


* Raw beef. 


* Egg. 


* Cold beef. 


Cress. 


* Hot roast beef. 


Celery. 


Chicken. 


Fruit. 


Chicken, creamed. 


Lettuce. 


Club. 


Peanut-butter. 


* Cheese. 






Beverages. 


fTea. 


t Crust coffee. 


t Coffee. 


f Cambric tea. 


t Cocoa. 


f Cocoa cordial. 




Breads. 


White. 


Graham popovers. 


Whole wheat (b). 


Whole wheat popovers (&) 


Spoon bread (b). 


Gluten popovers (b). 


Mush-bread gems (&). 


Almond (&). 


Popovers. 






Toasts. 


Gluten (&). 


Crackers. 


Popover. 


Rolls. 


Sippets. 


Zwieback. 


Pulled bread. 





FOR READY REFERENCE. 



27 



Apollinaris. 
Vichy, 



Mineral Waters. 
Seltzer. 



Desserts. 



f Junkets, plain. 

f Junket with white of egg. 

f Junket with meringue. 

t Junket custard. 

t Junket cocoa. 

f Junket eggnog. 

t Junket and cream. 

f Custards, soft (b). 

f Custard, cup (b). 

t Custard, French (b). 

f Custard, junket. 

t Custard, rice. 

t Custard, farina. 

t Custard, frozen (b). 

t Floating island (b). 

Egg cream (&). 

f Gelatin. 

f Wine- jelly. 

f Lemon- jelly. 

t Snow pudding. 

t Charlotte russe. 

Cream. 

Fruit charlotte. 

t Chocolate Bavarian cream. 

f Spanish cream. 

f Bisque charlotte russe. 

f Arrowroot pudding. 

f Cornstarch pudding. 

f Tapioca and baked apples. 

Tapioca and currant-jelly. 

Tapioca and peaches. 

f Tapioca-jelly. 

f Tapioca charlotte. 



t Custard with meringue. 
f with blanc mange. 
f with lemon pudding, 
f with chocolate corn- 
starch pudding. 

f Cocoa pudding with me- 
ringue. 

t Custard with meringue. 

t Wine pudding. 

Rotha gritza. 

Rotha gritza charlotte. 

t Rice charlotte. 

Indian meal souffle. 

Peach souffle. 

Apricot souffle. 

Prune souffle. 

Banana souffle. 

t Rice pudding. 

t Rice custards. 

t Rice balls. 

f Rice meringue. 

fRice charlotte. 

t Rice, browned. 

Rice and apples (Holland 
style) . 

Rice and peaches (Holland 
style). 

t Tapioca and apples. 

f Tapioca pudding. 

t Sago and apples. 

t Sago and baked apple. 

t Sago custard. 

Sago and currant- jelly. 



28 CLASSIFICATION OF RECIPES 



Sponge. 
Angel's food. 

Sunshine. 



Cakes. 

Cream sponge. 
Sponge-cake croquettes. 



Frozen Desserts. 
f Whipped cream. f Frozen custard. 

f Ice-cream, plain. f Lemon ice. 

t Ice-cream, chocolate. f Orange ice. 

f Ice-cream, bisque. Frozen fruits. 



Fresh Fruits. 



Sweet oranges. 

Juice of orange. 

Apples. 

Pulp of apples scraped. 

Peaches. 

Grapes, hot-house. 

Grapes, Tokay. 

Grapes, Concord. 

Grapes, Nicaragua. 

Grapes, white. 

Grape-juice. 

Figs. 

Dates. 

Cherries, Murillo. 

Cherries, Ox-heart. 

Strawberries. 



Watermelon. 

Canteloupes. 

Currants. 

Currant- juice. 

Raspberries. 

Juice of raspberries. 

Pears. 

Plums. 

Green gages. 

Blackberries. 

Blackberry-juice. 

Huckleberries. 

Huckleberry- juice. 

Pineapple. 

Shaddock. 

Grape-fruit. 



t Apple sauce, 
t Apples, stewed, 
f Apples, baked, 
t Apples, steamed. 
Apples and rice 

style), 
t Peaches, stewed. 



Fruits cooked. 

Peaches and rice. 
f Peach sauce. 
Dates. 
Prune- jelly. 
(Holland Prune souffle. 
Stewed prunes. 
Cranberries. 



FOR READY REFERENCE. 



29 



Whipped Cream. 
f Whipped cream, frozen. f Spanish cream. 

t Charlotte russe. _ f Chocolate Bavarian cream, 

f Bisque charlotte russe. f Syllabub. 

f Gelatin cream. t Ice-cream. 



Complete List of Recipes containing much Fat. 

Liquid Foods containing Fat. 



Glass of cream. 

t Whipped cream. 
"I Junket with cream, 
t Ice-cream (plain). 
f Frozen whipped cream. 



f Eggnog II. (with whey and 

cream). 
t Chocolate ice-cream. 
f Syllabub. 
f Gelatin cream. 



Add from one teaspoonful to one-half cupful of either plain 
or whipped cream to each cupful of the following: 



Whey and white of egg. 
Whey (with pepsin or ren 

net). 
t Eggnog. 
f Irish moss gruel. 
Milk. 

Milk, pasteurized. 
Milk, sterilized. 
Milk and Vichy water. 
Milk and Seltzer water. 
Milk and Apollinaris water. 
Milk and lime-water. 
Milk, flavor changed, 
f Milk-jelly (Irish moss). 
f Milk-punch. 
t Milk-punch, peptonized. 



Albumenized whey. 
Albumenized rice-water. 
Albumenized arrowroot- 

water. 
Milk and arrowroot-water. 
Milk and oatmeal-water. 
Milk and rice-water. 
Milk and white of egg. 
f Soft custard. 
Barley-water. 
Rice-water. 
Toast-water. 
Oatmeal-water. 
Arrowroot-water. 
Albumenized barley-water. 
Albumenized oatmeal-water. 



30 



CLASSIFICATION OF RECIPES 



Semisolid Foods (containing Large Percentage of Fat). 

Add from one teaspoonful to one-fourth cupful of plain or 
whipped cream to each cupful of the following gruels and 
soups after they are removed from the fire. 



t Indian meal. 

f Cracker. 

tEgg. 

t Arrowroot. 

t Oatmeal. 

f Barley. 



Bread. 

Chicken. 

Turkish. 

Oyster. 

Clam. 

Chicken panada. 

Chicken puree. 

Wine. 

Cream of celery. 

Cream of corn. 

Cream of pea. 

Cream of lima bean. 

Cream of spinach. 



Gruels. 

Flour-ball. 

t Racahout des Arabes. 

t Banana. 

Milk-toast. 

t Panada ( crackers ) . 

t Panada (zwieback). 



Soups. 



Cream of lettuce. 
Cream of asparagus. 
German milk. 
Cream of rice. 
Cream of chicken. 
Cream of sago. 
Cream of tapioca 
Chicken tapioca. 
Milk or onion. 
Mushroom. 
Puree of chestnut. 
Puree of pea. 



Solid Foods (containing Large Percentage of Fat). 



Bacon, broiled. 
Bacon, boiled. 
Bacon sandwiches. 



Beef-marrow. 
Peanut-butter. 
Peanut sandwiches. 



Serve plain or whipped cream on such cereals or breakfast 
foods as: 



Oatmeal. 

Oatmeal, strained. 
Cornmeal mush. 



Oatmeal-jelly. 
Rice-jelly. 
Bar ley- jelly. 



FOR READY REFERENCE. 



3i 



Farina mush. Banana mush. 

Rice. Browned rice. 

Hominy grits. 

Salads. 
With French or mayonnaise dressing. 



Sandwiches. 

Spread the bread, popovers, etc., thick with butter or Devon- 
shire cream. 

Desserts. 



t Charlotte russe. 

t Syllabub. 

f Bisque charlotte russe. 



t Gelatin cream. 

t Ice-creams. 

t Frozen whipped creams. 



Serve plain or whipped cream on the following desserts: 



t Junket dessert. 

f Custard junket. 

t Cocoa junket. 

f Eggnog junket. 

f Junket with cream. 

t Arrowroot pudding. 

f Irish moss blanc mange. 

f Cup custards. 

t Chocolate custards. 

Toasted buns. 

f Bread pudding. 

t Rice pudding. 

t Rice meringue. 

f Rice custards. 

t Rice charlotte. 

f Farina custards. 

Rotha gritza. 

Baked bananas. 

t Chocolate Bavarian cream. 

t Spanish cream. 

Sponge-cake croquettes. 

t Junket with meringue. 



f Blanc mange. 

t Chocolate pudding. 

t Cocoa pudding. 

t Tapioca-jelly. 

f Tapioca charlotte. 

f Baked tapioca. 

Indian meal souffle. 

Peach souffle. 

Prune souffle. 

Apricot souffle. 

Banana souffle. 

Apple charlotte. 

German puffs. 

Apple float. 

f Apple and tapioca. 

t Peaches and tapioca. 

f Peaches and sago. 

Apples and rice (Holland 

style). 
Peaches and rice. 
f Sago custard. 



32 



CLASSIFICATION OF RECIPES 



Complete List of Recipes for Farinaceous or 
Starchy Foods. 

Liquids. 



Toast-water. 


Barley-water. 


Rice-water. 


Arrowroot-water. 


Oatmeal-water. 


t Crust coffee. 




Semisolids. 




Gruels. 


t Indian meal. 


f Barley-jelly. 


f Cracker. 


t Oatmeal-jelly. 


t Arrowroot. 


t Oatmeal caudle. 


t Barley. 


Milk-toast. 


Flour-ball. 


Water-toast. 


Banana. 


t Panada. 


Peptonized. 


Cream-toast. 


Hygienic Griddle Cakes. 


Rice. 


Bread. 


Hominy. 


Cracker. 


Corn. 






Soups. 


Bread. 


Puree of chestnuts 


Oatmeal. 


Puree of peas. 


Cream of rice. 


Puree of beans. 


Cream of sago. 


Puree of lentils. 


Cream of tapioca. 


Puree of corn. 


Breakfast Foods or Cereals. 


Oatmeal porridge. 


Cornmeal mush. 


Oatmeal- jelly. 


Cornmeal spoon bread. 


Oatmeal, strained. 


Cornmeal mush bread gems. 


Rolled wheat porridges. 


Farina. 


Cracked wheat porridges 


Hominy grits. 


Rice, boiled. 


Banana mush. 



FOR READY REFERENCE. 



33 



Rice, browned. 
Rice, flaked. 
Rice- jelly. 



Barley- jelly. 

Farina vegetable pudding. 

Hominy vegetable pudding. 



Potatoes. 
Potatoes, baked. 
Potatoes, mashed. 
Potato puff or souffle. 
Potatoes, scalloped. 



Vegetables. 

Potatoes, grilled. 
Potatoes, creamed. 
Potatoes, stuffed. 
Potatoes, baked, mashed. 
See vegetables (starchy), 
page 23. 



Desserts. 



t Rice and apples. 

"|" Rice and cream. 

f Rice pudding. 

t Rice meringue. 

f Rice custards. 

f Rice balls. 

t Rice charlotte. 

t Tapioca. 

t Tapioca custards. 

f Tapioca- jelly. 



Tapioca and currant- jelly. 
t Tapioca and apples. 
t Sago and apples. 
Sago and currant-jelly. 
Sago custard. 
Indian meal souffle. 
f Farina custards. 
t Bread pudding. 
Bread, French toast. 



Complete List of Recipes not containing Starch or 

Cane-Sugar. 

Liquid. 



Milk. . 

Milk, pasteurized. 

Milk, partially peptonized. 

Milk and Vichy water. 

Milk and Seltzer water. 

Milk and Apollinaris water 

Milk and lime-water. 

Milk, flavor changed. 

Milk, modified. 

Also recipes marked (t), pp. i?~33- 
3 



Milk, sterilized. 
Milk, peptonized. 
Milk, modified and pepto- 
nized. 
Milk and white of egg. 
Laban. 
Whey. 
Whey and white of egg. 



34 



CLASSIFICATION OF RECIPES 



Liquid Foods. 



Eggs served raw with shaved 
ice. 

Eggs and orange-juice. 

Eggs and wine. 

Eggs and Apollinaris. 

Eggs and sherry. 

Albumen water, or egg- 
water. 

Beef -tea. 

Beef-tea and egg. 

Beef-juice. 

Beef-tea, peptonized. 

Beef-broth, plain. 

Beef-jelly (gelatin). 

Beef- juice, frozen. 

Beef-tea, frozen. 

Beef bouillon. 



Mutton-broth (without 

grains). 
Mutton- juice. 
Mutton-juice, frozen. 
Chicken-broth, plain. 
Chicken-jelly, plain. 
Chicken- jelly, albumenized. 
Chicken- jelly, gelatin. 
Oyster-broth. 
Clam-broth. 
Clam- juice, frozen. 
Veal- jelly, plain. 
Veal consomme. 
Plain junket I. and II. 
Cream. 

Whipped cream. 
Whipped cream, frozen. 



Semisolid Foods. 



Gluten gruel. 

Irish moss. 

Irish moss, milk- jelly. 

Irish moss, beef-jelly. 

Irish moss, albumenized jelly. 



Irish moss gruel. 
Irish moss, chicken- jelly. 
Irish moss thickening for 
soups and sauces. 



Soups. 



Beef puree. 

Chicken-broth croutons, egg. 

Consomme and egg. 

Oyster, or bisque of, thick- 
ened with yolks of eggs. 

Chicken puree II. 

Cream of celery III. and IV. 

Cream of tomato or mock 
bisque, using Irish moss 
thickening. 



Consomme royal. 
Clam (egg thickening), 
Sweetbread puree II. 
Spinach III. 
Lettuce III. 
Asparagus III. 
Cream of chicken III. 
Mushroom II. 
Milk or onion, using 
III. 



sauce 



FOR READY REFERENCE. 35 

Bggs. 

Soft cooked. Scrambled eggs I. and II. 

Poached (without toast). (without toast). 

Steamed or frothed I. or II. Omelet, plain, Spanish, with 

Sweetbreads, raw. parsley, tomato, onion, with 

Beef -paste. asparagus tops, chicken, 

Scrambled eggs with tomato. tongue, and oysters. 
Soft cooked eggs I. and II. 

Fish. 

Baked - A la bechamel. 

Broiled. 2 la crime (using sauce III. 

Planked. anc j omitting crumbs). 

Boiled. Salmon a la crime. 

Fish, creamed (using cream pish, moulded, 

sauce III.). Brains and fish 

Smelts. Calf's brains. 

Fish pudding. 

Oysters. 
Raw. Creamed (using sauce III.). 

Stewed I. (omitting the Fricassee. 

crackers). A la Newburg. 

Panned (omitting the toast). Boiled. 
Broiled. Omelet. 

Sweetbreads. 
Broiled. With chicken. 

Baked. Puree II. 

Creamed (using cream sauce Salad. 
^ III.). Raw. 

A la bechamel. 

Calf's Brains. 
Calf's brains, served the same as sweetbreads. 

Chicken. 
Spring chicken, broiled or Au suprime. 

smothered. And mushrooms. 

Roast. Minced with poached egg 

Boiled. (using cream sauce III.). 



36 



CLASSIFICATION OF RECIPES 



Creamed (sauce 


III.). 


In white jelly. 




A la bechamel. 




In clear jelly. 




Terrapin. 




Birds. 




Broiled, etc. 




Snipe. 




Squabs. 




Woodcock. 




Pheasants. 




Reedbird. 




Partridges. 




Quail. 
Beef. 




Scraped. 




Puree. 




Steak, broiled. 




Paste. 




Roast. 




Raw beef-balls. 




Hamburg steaks. 




Venison. 




Broiled. 




Pan-broiled. 






Mutton and Lamb. 




Chops, broiled. 




Boiled mutton. 




French chops, broiled. 


Roast. 








Pork. 




Bacon, boiled. 




Ham, boiled or baked. 




Bacon, broiled. 




Vegetables. 




Asparagus. 




Cucumbers. 




Celery (?). 




Tomatoes, raw, panned, 


Kale. 




stewed, omelet. 




Spinach. 




Sweet peppers. 




Cabbage. 




Savoy cabbage. 




Brussels sprouts. 




Jerusalem artichokes. 




Onions boiled an 


d baked. 







Cream sauce for vegetables III. (thickened with yolks of 
eggs). 

Mushrooms. 

In a cream sauce (using Baked. 

sauce III.). Soup II. 

Broiled. 



FOR READY REFERENCE. 37 

Salads. 

French and mayonnaise Tomato. 

dressing. Chopped tomato. 

Lettuce. Egg. 

Water-cress. Cabbage. 

Celery ( ? ) . Chicken. 

Asparagus. Sweetbread. 

Sandwiches. 
Place any desired cold meat between two tender lettuce 
leaves (in place of the buttered bread), season, and serve with 
a little salad dressing. 

Sauces. 
White or Cream III. and IV. Parsley. 
Onion. Egg. 

Tomato IV. Mushroom. 

Gluten Foods. 1 
Mush I. and II. Wafers. 

Gruel. Gluten bread. 

Popovers I. and II. Mush bread. 

Gems. Biscuits. 

Toast. Gluten dessert. 

Zwieback. 

Cooked Fruits. 

Omit the sugar, 2 then follow recipes for apple sauce, stewed 
apples, baked apples, steamed apples, raw peaches, stewed 
peaches, peach sauce, prunes, dates, cranberry sauce (page 
312), and grape-juice (see pages 288—291, 306, 307, 311). 

Desserts. 
Plain junket I. and II. Plain ice-cream. 

Plain Irish moss blanc Ripe fruits (?). 

mange. 

1 Gluten flour contains from fifty to sixty per cent, as much 
starch as ordinary bread flour. 

2 See foot-note 3, page 38. 



as 



CLASSIFICATION OF RECIPES 



Desserts not containing Starch, but a Small Amount 
of Cane- Sugar. 3 



Custard junket I. 


and II. 


Baked apples I. 


Eggnog junket. 




Syllabub. 


Junket with cream 




Apricot souffle. 


Junket with meringue. 


Prune- jelly. 


Irish moss blanc 


mange I 


Wine- jelly. 


and II. 




Lemon- jelly. 


Lemon- jelly. 




Snow pudding. 


Egg custard. 




Gelatin cream. 


French custard. 




Fruit charlotte. 


Cup custard. 




Spanish cream. 


Floating island. 




Calf's-foot jelly. 


Egg cream or lemon butter. 


Whipped cream. 


Plain souffle I. 




Plain ice-cream. 


Peach souffle. 




Flavored ice-cream. 


Prune souffle. 




Frozen custard. 


Apple charlotte. 4 




Lemon ice. 


Apple float. 4 




Orange ice. 


Cut peaches. 




Frozen fruits. 


Peach cream. 




¥ 




Pudding Sauces. 


Soft custard. 




Wine. 


Cream. 




Lemon sauce I. and II. 


Peach. 




* 




Raw-Meat Foods. 


Scraped beef. 




Raw oysters (salt water). 


Raw-beef paste. 




Sweetbreads, served raw. 


Raw-beef balls. 




Calf's brains, served raw, 


Raw-beef sandwiches. 


same as sweetbreads. 



3 Soluble saccharin (crystallose, garantose (crystals), or 
prepared tablets) may be substituted for the sugar (see pages 
288-316). 

4 Apples contain small percentage of starch. 



FOR READY REFERENCE. 39 

Those not heated above Pasteurizing Temperature. 

Beef-juice. t Mutton-juice, frozen. 

Beef-juice, frozen. Beef-tea I. 

Mutton- juice. 



Foods Rich in Phosphorus. 

Calf's brains. Wheat (particularly whole 

Eggs. wheat or bran). 

Fish. Sweetbreads. 
Milk. 



Foods Rich in Iron. 

Egg yolks. Spinach. 

Bullock's blood. Strawberries. 

Raw red meat. Apples. 

Peas. Beans. 

Lentils. Wheat and oats. 



Measurements. 

One cup equals one-half pint. 

One fluidounce equals two tablespoonfuls. 

One tablespoonful — i.e., rounded — equals two level table- 
spoonfuls. 

One teaspoonful — i.e., rounded — equals two level teaspoon- 
fuls. 

Two teaspoonfuls — i.e., rounded — equal one tablespoonful. 

One-eighth box of gelatin equals one level teaspoonful. 

One pound of beef equals one pint of finely chopped beef. 

One tablespoonful — i.e., rounded — of butter equals one 
ounce. 

One cup of sugar equals one-half pound. 

One cup of flour equals one-fourth pound. 

One-half cup equals one gill. 



4 o CLASSIFICATION OF RECIPES 

THE SETTING OF A TRAY AND SERVING. 

This should be finished before the meal is ready to be 
served, and plates or serving dishes warmed. It is not only 
necessary for the tray to be daintily set, but the dishes 
should be so arranged that the patient can eat with as much 
comfort as possible. 

Be sure and serve the cold foods cold and the hot foods 
hot (not lukewarm), and, if it is necessary to carry them a 
distance, cover them with a heated bowl or deep saucer; or, 
in some instances (especially in cold weather), a small alcohol 
lamp and saucepan will prove of assistance if kept in an ad- 
joining room or hall for reheating. 

NECESSARY COOKING UTENSILS. 

Two measuring cups (each one-half pint), using one for 
liquids and one for dry ingredients. 

Two tablespoons. 

Two teaspoons. 

One spatula or limber knife. 

One small knife (French boning knife) with blade about 
three inches long. 

A thermometer, such as is used for milk. 

A wire egg-beater or whip. 

Wooden spoons or paddles for mixing and stirring. 

A sieve. 

Squares of gauze or cheesecloth to line the sieve when 
necessary. 

A round omelet-pan. 

A sauce-pan (small size). 

Double boiler. 

A broiler. 

Two mixing bowls. 

A meat-board. 

Meat-press. 

Alcohol lamp or small stove. 



HOW TO COOK FOR THE SICK 
AND CONVALESCENT. 

MEAT PREPARATIONS. 

Beef-Juice I. 

Select a piece of raw beef (preferably) from off 
the round. Have it cut about one or one and a half 
inches in thickness. Remove all the surrounding fat. 
Broil 1 quickly until it is just heated through. Cut 
into small pieces. 2 Squeeze out the juice with a meat- 
press or lemon-squeezer 3 (having previously plunged 
into boiling water all the parts of the press that will 
touch the meat), pouring the juice into a heated cup 
or bowl. The cup or bowl may be kept warm in a 
larger vessel containing warm water. Remove any 
globules of fat. Season lightly with salt. 4 

Serve plain, diluted with an equal quantity of warm 

1 If you are unable to have a fire suitable for broiling, the 
meat may be pan broiled. 

2 When cutting the meat it should be placed on a warm 
board, wooden bowl, or plate. If kept warm it is easier to 
express the juice. 

3 The lemon-squeezer referred to is one with two long 
handles. 

4 If desired, celery salt may also be used in the seasoning, 
by way of variety. 

4i 



42 HOW TO COOK FOR THE 

(not boiling) water, or pour the beef -juice over toast, 
crumbs of toast, or pulled bread. (See also page 282.) 

To Remove the Fat. — Strain the juice through two 
thicknesses of cheese-cloth that have been wrung out 
in cold water. 

Or, use dry crusts of bread, absorbent cotton, tissue 
or plain paper, just touching each globule of fat, and 
it will readily be absorbed. 

Or, if allowed to cool, they may be easily skimmed 
off. 

To Reheat Beef-Juice. — Pour the desired quantity 
into a cup and place it in a saucepan containing a 
little warm water. Bring the water to a temperature 
of about 160 F. Do not let it exceed that tempera- 
ture, or brown flakes will begin to appear, showing 
that the albumen is coagulating. 

Beef- Juice II. 

When a meat-press or lemon-squeezer is not ob- 
tainable, broil the beef and cut it into small pieces 
as directed in preceding recipe. Then place it in the 
centre of a piece of gauze or cheese-cloth (that has 
been wrung out in warm water), fold two sides over 
the beef and twist both ends in opposite directions. 
Serve as above. 

Beef- Juice III. (Cold Process). 

One pound of beef. 

One gill of cold water. 

One-eighth level teaspoonful of salt. 

Select beef from the tender side of the round, free 
it from fat, chop very fine or run it twice through 



SICK AND CONVALESCENT. 43 

a meat-grinder. Place it with the water and salt in 
a jar 5 with a tight-fitting lid ; shake well. Stand 
on the ice about six hours or overnight (when pos- 
sible shake occasionally). Strain through muslin, 
twisting the ends in opposite directions. Season 
lightly, and serve cold or slightly warmed. 

Frozen Beef -Juice. 

See page 273. 

Mutton-Juice. 

Select mutton from the loin or leg, remove all sur- 
rounding fat. Then follow directions under Beef- 
Juice. 

Frozen Mutton- Juice. 

Freeze the same as beef -juice, page 273. 

Beef-Tea I. 

One pound 6 of lean beef. 
One pint of cold water. 
White of an egg. 
One-eighth teaspoonful of salt. 

Take a piece of beef from the round and free it 
from fat and gristle. Run twice through a meat- 
chopper (or chop very fine). Cover with cold water; 
stir well with a wooden spoon, and stand in a cool 
place for at least two hours. (Best put meat and 
water in a covered jar while soaking.) 

6 To be sure the jar is perfectly clean it should be steril- 
ized and then cooled. (See foot-note, page 56.) 

8 One pound of beef will measure about one pint when 
ground or chopped fine. 



44 HOW TO COOK FOR THE 

Now place it over the lire and stir constantly until 
it reaches 160 F. Strain through a coarse strainer. 
To clarify, slightly beat the white of egg with a table- 
spoonful of water and add it to the tea, return it to 
the fire for a few minutes until the egg is coagulated. 
Strain again through two thicknesses of cheese-cloth 
(that have been wrung out in ice- water), add the salt, 
cool, and put at once into a cold place. Reheat over 
hot water, but do not let it exceed a temperature of 
160 F. In color it should resemble port- wine. 

To change the flavor, soak with the beef either a 
sprig of parsley, celery, one-eighth teaspoonful of 
celery-seed, or a blade of mace. 

If more nutriment is desired, add the white of one 
or two eggs when the tea is cold. Follow directions 
given under egg- water or albumen- water, page y2. 
Strain only if necessary and reheat to a temperature 
not exceeding" 130 F., as this time the white of the 
egg must not coagulate. 

(See also Dried Albumen, page 81.) 1 

Beef-Tea I (Jelly). (See page 282.) 

Beef -Tea II. (Old-fashioned Method). 

One pound of lean beef. 
One quart of cold water. 
One-fourth teaspoonful of salt. 

Cut the meat into small pieces; place in a double 
boiler and cover with cold water. Fill the lower half 
of the boiler with cold water. Place all over a slow 



SICK AND CONVALESCENT. 45 

fire and cook for two hours or more ; stir frequently. 
Strain, season with salt, when possible allow it to cool, 7 
skim off all globules of fat, reheat, and serve in a 
heated bowl with well-made toast, pulled bread, or 
sippets. 

If the meat is run through a meat-chopper before 
adding the cold water, much less time will be re- 
quired for the cooking. It may also be whisked with 
an egg-beater to help wash out the juice, etc. 

(See preceding recipe for changing the flavor of the 
" Tea" and adding more nutriment.) 

Beef-Tea and Yolk of Egg. 

Beat the yolk of an egg until light, put it in the 
serving bowl, and gradually add a cup of hot beef- 
tea, beating all the while. Serve at once. 



Beef-Tea and Sago. 

One-half pint of beef-tea. 

One ounce of sago (pearl). 

One-half pint of water. 

Yolks of two eggs. 

One-eighth level teaspoonful of salt. 

Wash the sago, then soak it in the water for half 
an hour. Cook it in a double boiler one hour, or 
until clear. Add the salt, yolks of eggs lightly beaten, 
and the beef-tea. Serve hot. 



7 If needed immediately and there is any fat floating on the 
top, see directions under Beef-Juice for removing it. 



46 HOW TO COOK FOR THE 

Frozen Beef-Tea. 

See page 272. 

Scraped Beef. 

Select beef from the tender side of the round and 
have it cut into thin slices. Place on a board and 
scrape it lightly with a sharp knife, first on one side, 
then on the other, turning often until the meat is sepa- 
rated from the tough, stringy fibre. If desired very 
fine, rub it through a fine sieve. 

Beef Puree. 

Prepare the desired quantity of beef as directed 
under Scraped Beef. Measure the beef and add 
double the quantity of cold water, and beat with a 
silver fork until quite smooth. Cook slowly in a 
double boiler (or over hot water), stirring constantly 
with a wooden spoon until it changes color and is 
thoroughly heated. Remove from the fire, season 
lightly with salt, and serve in a heated cup. If de- 
sired, serve with it any form of toast. 

In prolonged feeding, the flavor may be varied by 
adding celery salt, a few drops of onion- juice, or 
cooking a sprig of parsley or a few tops of celery 
with the meat and removing them before serving. 

Beef Paste. 

Follow preceding recipe, using less water (about 
one-half the quantity). 

Raw-Beef Paste. 

Scrape the desired quantity of beef; gradually add 
a little water, beating all the while (with a silver 



SICK AND CONVALESCENT. 47 

fork) until it is the consistency of thick cream. Rub 
through a sieve if desired finer, and season lightly 
with salt. 

Raw-Beef Balls. 

Scrape meat as directed under Scraped Beef. Sea- 
son lightly with salt, and form lightly into tiny balls. 
Serve on a lettuce-leaf, or, if allowable, roll each ball 
in a small tender leaf that has been covered with a 
French salad dressing. When allowed by the physi- 
cian, the balls are more sightly if they are continually 
tossed or rolled about in a moderately hot pan until 
the outside is a light brown. Great care must be ex- 
ercised that the outside is not cooked hard in any place. 

Raw-Beef Sandwiches. 

Prepare beef as directed under Scraped Beef. Sea- 
son lightly with salt, and place a layer between two 
thinly cut slices of bread (that have been buttered or 
not as desired). 

Or, if toast is desired, spread freshly made sippets 
with the beef. (For variations of sandwiches, see 
page 201.) 

Beef-Broth. * 
One pound of lean beef. 
A piece of bone from the shin of beef. 
One-half teaspoonful of salt. 
One quart of cold water. 

Cut the meat into small pieces, crack the bone, and 
put all in a kettle and cover with the cold water. 
Bring slowly to a boil, then simmer two hours or more 
until reduced to one pint of liquid. Strain, season 

* See pages 316 and 317. 



48 HOW TO COOK FOR THE 

with salt, and cool quickly. When cold, remove the 
fat from the top. 8 Reheat and serve with croutons 
or pulled bread. 

The broth may be flavored with a sprig of parsley, 
a few tops of celery, or one-eighth teaspoonful of 
celery-seed, to be added one-half hour before re- 
moving the broth from the fire. 

If more nutriment is desired, to each quart of water 
add one-tablespoonful of rice, barley, wheat, tapioca, 
sago, or a slice of toast when the broth' is first put 
on the fire to cook. They will then be thoroughly 
dissolved in the broth and add to its flavor and con- 
sistency. 

This broth may be made in a shorter time if the 
beef is run through a meat-chopper, as only an hour 
will then be required for simmering. 



Chicken-Broth I.* 

Select an old chicken, singe, wash, and draw it. 
Cut off the dark meat in thin slashes, crack the bones, 
and cover with three quarts of cold water. Bring 
slowly to a boil, then simmer several hours, or until 
the liquid is reduced one-half. Add a teaspoonful of 
salt. Strain and cool quickly. When cold, remove 

8 If the broth is desired immediately, the fat may be re- 
moved by straining through two thicknesses of gauze or 
cheese-cloth that have been wrung out in ice-water, or use 
crusts of bread, absorbent cotton, tissue or unsized paper, just 
touching the globules of fat, when they will be absorbed. 
However, it is better (when possible) to make the broth ahead 
of time, allowing it to cool, and then removing the fat before 
reheating. 

* See pages 316 and 317. 



SICK AND CONVALESCENT. 49 

the fat from the top. Reheat and serve in a hot cup 
with a toasted cracker or sippets. 

If desired more tasty, add celery, celery-seed, a 
sprig of parsley, or a slice of onion, a half-hour before 
removing it from the fire. 

If more nutriment is required, add a tablespoonful 
of rice, sago, or tapioca, or a slice of bread, to the 
chicken and water when placing it on the fire. 

Chicken-Broth II. 

The water in which a chicken has been boiled is 
sometimes substituted for chicken-broth. The flavor- 
ings or grains may be added as directed in preceding 
recipe. (See Boiled Chicken, page 160, also Chicken 
Stock, page 93.) 

Mutton-Broth. 

Select a neck of mutton; remove skin; wipe care- 
fully with a damp cloth. Cut into small pieces. Put 
in a soup-kettle and cover with cold water. Bring 
slowly to boiling and skim. Now simmer about three 
hours. Strain, season with salt, and cool quickly. 
When cold remove all the fat. Reheat and serve. 

Rice or barley may be added when the broth is first 
put on the fire, allowing one tablespoonful of either 
to each quart of water. 

A bay-leaf, one-eighth teaspoonful of celery-seed, 
or chopped celery-tops may be added one-half hour 
before removing from the fire. 

Oyster-Broth I. 

Eight fresh oysters. 
One cup of cold water. 
A few grains of salt. 

4 



50 HOW TO COOK FOR THE 

Drain and quickly wash the oysters with cold water. 
Chop or cut them fine with a silver knife. Put them 
into a saucepan with the cup of cold water and bring 
slowly to the boiling-point, stirring frequently; then 
simmer gently about five minutes, strain, add salt, and 
serve in a heated bowl with dry toast, pulled bread, 
or toasted crackers. Add a dash of pepper, and a 
small piece of butter may be added if desired. 

Oyster-Broth II. (with Milk). 

Follow preceding recipe, using one-half cup of 
water, and just before serving add one-half cup of 
milk. Stir until thoroughly heated. Do not boil or it 
will have a curdled appearance. 

The yolk of an egg may be beaten and added a few 
minutes before removing it from the fire. 

Clam-Broth or Bouillon I. 

Six clams in their shells. 
One cup of cold water. 

Thoroughly scrub the shells, place them in a small 
saucepan, and pour over them the cup of water. Bring 
slowly to boiling-point, or until the shells open. 
Strain immediately through two thicknesses of 
cheese-cloth. Dilute to taste with warm water. 
Serve hot or cold. 

Clam-Broth or Bouillon II. 

Six clams. 

One cup of cold water. 

Drain the clams (saving the juice) and chop them 
very fine. Place them in a small saucepan with their 



SICK AND CONVALESCENT. 51 

own juice and the cold water. Bring slowly to a 
boil, stirring frequently, then simmer about five 
minutes. Skim carefully. Strain through two 
thicknesses of cheese-cloth. Dilute to taste with 
warm water. Serve hot or cold. 

Clam Broth, Frozen, or Clam-Frappe. 

Follow directions for Frozen Beef-Juice, substi- 
tuting one cup of clam-broth or bouillon for the one 
cup of beef-tea. 

Meat-Jellies. 

These may be made in several different ways, — 
namely, with chicken bones, knuckle of veal, gelatin, 
Irish moss, or pulverized tapioca. 

When a broth is ordered cold or in a solid form, 
chicken, veal, or gelatin is used, and when more nutri- 
ment is desired, it may be made with Irish moss (see 
page 52) or pulverized tapioca or albumenized. 

The broths used in making a jelly must be well 
made and flavored or the jelly will taste flat. 

Beef -Tea Jelly (See page 282). 
Beef- Jelly (with Gelatin). 

Three-fourths of a cup of beef-broth. 
One level teaspoonful of granulated gelatin. 

Choose well-flavored beef-broth. Cover the gelatin 
with a tablespoonful of the broth. Heat the rest of 
it, then add it to the gelatin. Stir until the gelatin 
is dissolved. Strain through gauze or a very fine 
strainer. Pour into a mould or serving dish and 
stand near the ice until it becomes a jelly. This will 



52 HOW TO COOK FOR THE 

require at least an hour. Serve plain or on a lettuce- 
leaf. 

When adding the gelatin a few drops of lemon- 
juice may be added if desired. 

Chicken- Jelly (with Gelatin). 

Three-fourths of a cup of chicken-broth. 
One level teaspoonful of granulated gelatin. 

Follow directions in preceding recipe. (See also 
page 282.) 

Beef-Jelly (with Irish Moss). 

One-eighth cup of Irish moss. 

One cup of beef -broth (well flavored). 

Soak the moss in lukewarm water for ten minutes, 
then wash each piece thoroughly in cold water, drain, 
and cover it with the broth (which has been clarified 
or poured through a fine strainer). Let it soak 
twenty minutes or more. Then slowly heat, stirring 
all the while, and simmer ten minutes. 

Strain through a fine sieve, pressing through as 
much of the moss as possible. Stand in a cool place 
to harden. Serve on a lettuce-leaf or plate. 

If desired, a few drops of lemon- juice may be added 
before it is cooled. 

Chicken- Jelly (with Irish Moss). 

One-eighth cup of Irish moss. 
One cup of chicken-broth. 

Follow directions in preceding recipe. 



SICK AND CONVALESCENT. 53 

Chicken- Jelly (with Tapioca). 

One-fourth of a cup of pulverized tapioca. 
One pint of boiling chicken stock. 
Salt to taste. 

Put the stock in a small saucepan, add the tapioca 
slowly, stirring all the while. Cook until very clear 
(about five minutes). Season, and pour into moulds 
or a serving dish to harden. Stand near the ice. 
Serve plain or on a lettuce-leaf. If desired, a few 
drops of lemon- juice may be added just before remov- 
ing it from the fire. 

Beef -Jelly (with Tapioca). 
One pint of beef-broth. 
One-fourth of a cup of pulverized tapioca. 
Salt to taste. 

Clarify or pour the broth through a very fine 
strainer, then follow directions in preceding recipe. 

Albumenized Jelly or Jelly with White of Bgg. 

Make a cup of beef- or chicken- jelly with Irish 
moss, gelatin, or tapioca, as directed, and as you re- 
move it from the fire stir it into the well-beaten white 
of one egg. Stand away to jelly, and serve as 
directed in preceding recipes. 

Chicken- Jelly (Plain). 

Select a full-grown chicken, singe, wash, and draw 
it. Remove the breast meat and put it aside for other 



54 HOW TO COOK FOR THE 

dishes. Disjoint the chicken, cut off the meat in small 
pieces from the bones. Crack the bones, and place 
all in a soup-kettle. Cover with three quarts of cold 
water. Simmer gently about three hours, or until the 
liquid is reduced to one and a half quarts. Add one 
teaspoonful of salt, one-fourth teaspoonful of celery- 
seed or a cup of chopped celery-tops, a sprig of pars- 
ley, and a small slice of onion if desired. Then 
simmer a half-hour longer. Remove from the fire, 
strain, and cool quickly. When perfectly cold re- 
move the fat from the top and the sediment from the 
bottom. 

To Clarify. — Heat the jelly and add the slightly 
beaten white of one egg. Bring all to a boil, and 
continue boiling a few minutes, then strain through 
two thicknesses of gauze or cheese-cloth. Turn into 
small moulds or a serving dish and stand in a cold 
place to form a jelly. Serve on a lettuce-leaf or dainty 
plate. 

Veal-Jelly. 

Follow directions for white stock, page 94. When 
cold it forms a jelly. 

MILK. 9 

Milk is a food, not a beverage, and therefore should 
be taken slowly. In many cases it is also advisable 
that it be taken slightly warmed, as the stomach will 
then not be subjected to shock. 

9 The Care and Feeding of Children, L. Emmett Holt, 
M.D.; The Care of the Baby, J. P. Crozer Griffith, M.D. ; 
Pediatrics, T. M. Rotch, M.D. ; Hygiene of the Nursery, Louis 
Starr, M.D. 



SICK AND CONVALESCENT. 55 

Vary the monotony in prolonged feedings of milk 
(when allowed by the physician) by changing the 
flavor and taste, serving a plain junket or rennet, 
Leban, milk-jelly, kumiss, etc. 

Milk is easily contaminated, and may be the means 
of transmitting many diseases, unless the utmost 
cleanliness is observed in its handling from the 
time it is taken from the cow until it is used by 
the individual. 

It is also extremely necessary that it be kept in 
scrupulously clean vessels, and should always be kept 
closely covered {i.e., air-tight), even that which has 
been pasteurized or sterilized, as it is then just as 
readily decomposed as before. Those methods only 
kill the microbes already in the milk and have no 
effect on any that might enter if the milk be left 
uncovered or poured into an unclean vessel. 

Unless sure of its purity milk should be pasteurized. 
At this temperature, 155 to 167 F., the dangerous 
microbes are killed and the milk is still in a raw state, 
whereas boiled or sterilized milk is not, and is more 
difficult of digestion. 

Pasteurization of Milk. 

An apparatus for this purpose can be readily pur- 
chased which facilitates the process, and is urgently 
advised for infant feeding, though it can be done 
with an ordinary boiler and the use of a thermometer, 
but it requires constant watching and the results are 
not so uniform. (See foot-note, page 62.) 

When a " pasteurizer" is not obtainable proceed as 
follows : 



56 HOW TO COOK FOR THE 

Nearly fill sterilized 10 bottles with fresh milk and 
plug them with loose cotton (not absorbent). Place 
them in a bottle-rack or on a wooden rest in a boiler 
partly filled with cold water. By the aid of a ther- 
mometer bring the water surrounding the bottles to a 
temperature of 167 F. and keep it thereabouts for 
twenty minutes or more, — i.e., do not let the tem- 
perature fall below 155 F. To do this remove milk 
from the fire when desired heat is reached, cover the 
boiler with a blanket, and keep in a warm place, and 
the temperature will fall but a few degrees. 

If not used immediately, cool quickly by placing 
the bottles first in tepid water, then in cold water. 
Then keep the bottles of milk near the ice. 

Sterilization of Milk. 

Follow directions for Pasteurization of Milk, keep- 
ing the water surrounding the bottles boiling for 
twenty minutes or longer. 

To Change the Flavor of Milk. 

A grating of nutmeg, a blade of mace, or a few 
raisins (cut into pieces and seeds removed.) may be 
added to the milk, and then carefully strained out 
before serving. This is sometimes advisable in pro- 
longed feeding of milk or when the natural flavor is 
disagreeable to the patient. 

10 To sterilize the bottles, thoroughly wash and rinse them, 
fill with cold water, place in the bottle-rack, in the boiler, and 
nearly fill the boiler with cool water. Cover, bring water to 
boiling, and continue to boil five minutes. Remove from the 
fire and drain. 



SICK AND CONVALESCENT. 57 

Milk and Lime- Water. 

Lime-water may be purchased at a drug-store or 
made at home. (See page 74.) 

If the milk is desired hot, add the lime-water after 
it has been heated. 

Kefir (See page 286). 

Bonny Clabber or Clabbered Milk. 

(See page 286.) 

Kumiss. 

Two quarts of milk. 

Two tablespoonfuls of sugar (two ounces). 
One-third of a yeast-cake (compressed). 
Three tablespoonfuls of water. 

Heat the milk to ioo° F., or use pasteurized and 
cool to ioo° F. Dissolve one-third of a yeast-cake in 
two tablespoonfuls of the milk. Boil sugar with three 
tablespoonfuls of cold water. Mix all together and 
bottle at once. Cork firmly and stand in a warm 
place (70 F.) overnight. Next morning place the 
bottles carefully on their sides in a cool place for 
twenty-four hours. Open with a champagne tap. 
(See also pages 283-285 for more explicit directions. 

Leban or Leben. 

One quart of milk. 

One tablespoonful of sour milk. 

Place the milk in a double boiler. Bring the water 
in the under part to boiling and keep it so for a half- 
hour. Cool the milk, stir in the sour milk, breaking 
the skin (that has formed on top of the milk) as little 



58 HOW TO COOK FOR THE 

as possible, cover, and keep in a warm place (about 
85 ° F.) for six hours or more until a jelly has formed. 
Unless used immediately, keep on ice. Remove the 
skin before serving. It may also be slightly beaten. 

Milk or Raisin Porridge. 

Twelve large raisins. 

One tablespoonful of cornstarch or arrowroot. 

One pint of cold milk. 

One piece of loaf-sugar. 

Split the raisins into halves, and remove the seeds. 
Cover them with the milk, and cook twenty minutes 
in a double boiler at a temperature of 155 to 165 
F. Moisten the arrowroot with a very little cold 
water, add to the milk, and cook until it thickens. 
Strain and pour over the piece of sugar. 

Plain Junket. 

One cup of milk. 
One-fourth of junket tablet. 11 

Dissolve the junket tablet in one teaspoonful of 
cold water. Heat the milk to blood heat, or ioo° 
F. Stir in the dissolved rennet ; pour into the serving 
dish or cup and stand in a warm place until ' con- 
gealed. Then cool. 

A grating of nutmeg, a clove, a little mace, or 
three large raisins (cut into pieces and seeds re- 

11 Rennet extract or essence of pepsin may also be used, 
following directions for quantity as specified on the bottle. 



SICK AND CONVALESCENT. 59 

moved) may be added to the milk before heating, and 
strained out before adding the rennet. 

The white of an egg may be beaten to a froth and 
stirred into the milk before it is heated. 

Milk- Jelly (with Irish Moss). 

One-eighth cup of Irish moss. 
One cup of milk. 

Soak the moss in lukewarm water for ten minutes, 
then wash each piece separately and thoroughly in 
cold water ; drain, cover with the milk, and soak about 
one-half hour. Then slowly heat (stirring all the 
while) until the milk is steaming hot. Then simmer 
ten minutes. 

Strain through a fine sieve, pressing through as 
much of the moss as possible. 

Pour into moulds or a dish and stand in a cold 
place to form a jelly. 

Irish Moss Gruel. 

Follow directions for Milk-Jelly, serving it hot in- 
stead of cold. 

If desired, the yolk of an egg may be slightly 
beaten and added a moment or so before serving. 

Modified Milk. 

Cow's milk, the most generally used substitute food 
for infants, must be modified to have it resemble 
human milk as nearly as possible. The knowledge 
of the fact that nature intended cow's milk for the 
calf proves the necessity of its modification before 
it will properly nourish an infant. 



60 HOW TO COOK FOR THE 

The following are approximate analyses of the two 
fluids. 

Woman's Milk. (Rotch.) 

Fat 4.0 per cent. 

Proteids 1.55 " 

Sugar 7.0 

Mineral matter 0.2 

Reaction alkaline. 

Bacteria none. 



Cow's Milk. (Leffmann.) 

Fat 4.0 per cent. 

Proteids 3.7 " 

Sugar 4.8 

Mineral matter 0.7 

Reaction acid. 

Bacteria present. 

Human milk is very variable, especially in fat, and 
less so in proteids. In comparing the above analyses 
we see that cow's milk contains more proteids and 
salts, but less sugar. The proteids (principally casein) 
are also more coagulable 12 and difficult of digestion. 
Then cow's milk has an acid reaction and bacteria are 
present. 

To overcome these differences, dilute the milk with 
water to get the proper proportion of casein, then add 
milk-sugar and fat in the form of cream. 

The acidity is overcome by the addition of lime- 

12 The difference is readily tested by adding rennet to the 
two fluids. The casein of the cow's milk will form a firm 
curd, while with the human milk a light loose curd is 
formed. 



SICK AND CONVALESCENT. 61 

water, and the milk is pasteurized to overcome the 
danger from microbes. 

The proportions must be given and controlled by 
the physician, according to the age, size, etc., of the 
infant, whether the milk is prepared at laboratories 
established for this purpose or at home. 

Home Modification of Milk (for Infants). 

To facilitate the process and have the best results 
(which are the only safe ones) certain utensils should 
be purchased and kept exclusively for this purpose. 
These include : 

A pasteurizer or sterilizer. 
Eight feeding-bottles. 

One eight-ounce graduated measuring-glass. 
Funnel. 

Two-quart saucepan (with lip for pouring). 
Raw cotton. 
Tablespoon. 

Half -pint measuring cup. 
Food-warmer. 

Thermometer (dairy, registering about 180 F. or 
more). 

Double boiler when cereals are used. 

If a cereal water or jelly is ordered, have it cooked 
before beginning to modify the milk, as they require 
long cooking. 

Also each bottle should be well rinsed or washed 
after each feeding, filled with water, and put aside 
until next morning. 

Mix the milk as soon after it is received as possible. 



62 



HOW TO COOK FOR THE 



Thoroughly wash the bottles with hot soapy water 
and a bottle brush. Rinse thoroughly (best under 
faucet or running water). 

Place the bottles in the rack of the pasteurizer, fill, 
and surround them with cool water, bring to boiling, 
and continue to boil from five to twenty minutes, 
then drain. Dissolve the milk-sugar in hot water, 
then add the other ingredients. Stir until thoroughly 
mixed. Pour through the sieve into the feeding-bot- 
tles (dry the mouths of the bottles), plug with cotton 
(taking care it is also kept perfectly dry), then pas- 
teurize (or sterilize). 13 

Most Important Formulas. 



Cream. 


Top-milk. 


Top -milk. 


Cream, 


Milk. 


Water. 


Whey. 


Whey. 


Water. 


Sugar. 


Water. 


Water. 


Sugar. 


Lime-water. 


Sugar. 


Sugar. 


Lime-water. 









A cereal water or cereal jelly may be added to any 
of the above. 

The proportions will be given by the attending 
physician. 

Milk. — Herd milk is preferable to that obtained 
from one cow, and should be procured from a reliable 



13 To pasteurize, place the bottles in the rack, then in cool 
water, bring quickly to 167 F., and keep it between 155° and 
167 F. from twenty to thirty minutes, or, better, bring the 
water around the bottles to a temperature of 170 F., and do 
not let it fall below 160 F. for twenty or thirty minutes. Cool 
gradually but quickly, then place near the ice until wanted 
for use. 



SICK AND CONVALESCENT. 63 

dealer or farm. The milk should be unskimmed and 
kept in sealed jars or vessels. 

Whey made with rennet or pepsin is sometimes 
substituted for the milk when the curd of the milk is 
not readily digested. 

Water. — Use drinking water that has been boiled 
from two to five minutes. 

Cream. — Cream procured by a centrifugal machine 
(such as is used in large dairies), skimmed cream, or 
top-milk are used. 

The average " centrifugal" cream contains twenty 
per cent, fat, while the average cream obtained by 
skimming contains about sixteen per cent. The 
former is also more uniform. 

Top-milk. — When top-milk is used, it is usually sub- 
stituted for both the milk and the cream. 

The average fat in top-milk is as follows : 14 On 
one quart of milk after standing four hours, — 

Upper 4 ounces = 20.5 per cent. fat. 
" 6 " =16.0 " 
" 8 " =13.0 " 
" 11 " =10.0 " 
" 16 " = 7.0 " 

Siphon cream or top-milk may be obtained as fol- 
lows : 

Allow milk to stand in a glass jar or bottle (on 
ice) for four hours. Then fill a siphon 15 with boiled 
water; keep the long arm closed while inserting the 

14 L. Emmett Holt, M.D., New York Medical Journal. 

15 Siphon. A U-shaped tube, made of glass tubing, with 
one arm about eight inches long and the other arm twice 
this length. 



64 HOW TO COOK FOR THE 

short arm gently down to the bottom of the jar, allow- 
ing the milk to flow out of the long arm. Siphon off 
all but the number of ounces desired, according to the 
table given. 

To measure Number of Ounces. — Take an empty 
jar or bottle (same as is used for the milk), pour in the 
desired number of ounces, then mark the line with a 
file or a label of paper and reserve for future use. 

Sugar. — Milk-sugar (lactose) may be purchased at 
a drug-store and there divided into the small propor- 
tions desired, or measure by even teaspobnfuls or by 
means of a special one-half-ounce milk-sugar meas- 
ure, 10 as follows : Fill the measure with milk-sugar, 
give it but two gentle taps, and with a knife or piece 
of stiff paper cut off all the sugar that remains above 
the level of the top. 

Cane-sugar is sometimes used instead of the milk- 
sugar, but in smaller quantities (usually only one-half 
the amount of milk-sugar required is used). 

Lime-water may be purchased at a drug-store or 
prepared at home as directed on page 74. 

Cereal Water or Jelly. — Barley, oatmeal, and arrow- 
root are the cereals mostly used. Recipes will be 
found in another chapter. 

They should be added while hot and then well mixed 
with an egg-whip. 

15 This one-half-ounce milk-sugar measure may be pur- 
chased or made a 1 home as follows : Secure a small powder- 
or pill-box, have one-half ounce of milk-sugar weighed by 
a druggist. Turn the sugar into the box, give the box two 
gentle taps (to level the sugar), then with a lead-pencil 
mark a rim the height of the sugar. Cut the box off at the 
mark and it is ready for future measurements. 



SICK AND CONVALESCENT. 65 

Modified Milk (Whey and White of Egg). 

Whey. 

Cream or top-milk. 

White of eggs. 

Water. 

Milk-sugar. 

See page 73 for making whey with rennet or pepsin. 
Bring the whey to boiling, strain, add the milk-sugar. 
When dissolved, strain, and when cold add the other 
ingredients, including white of eggs. Shake gently in 
a jar, or stir until blended. Strain again, only if 
necessary to prevent nipple from clogging. If not 
used immediately, stand in a cold place. Heat to feed- 
ing temperature when wanted. 

Pasteurized. — When this is desirable mix as above, 
omitting the white of egg, pasteurize, and cool the 
mixture, then add the white of egg just before each 
feeding. 

The white of egg can be dissolved in the water or 
added to the whole mixture. The curd of the milk, 
which is often too difficult for the babe to digest when 
first starting on cow's milk, has been removed in this 
modification. 

Peptonized or Predigested Milk. 

See page 66. 



66 HOW TO COOK FOR THE 



PEPTONIZED FOODS. 17 

Peptonized foods comprise those digested or 
partly digested with pancreatic extract and baking 
soda (sodium bicarbonate). This combination is gen- 
erally used, and may be purchased already prepared 
in a convenient form, such as the preparation of Fair- 
child Bros. & Foster. 

Partially Peptonized Milk (especially adapted for 
Infants). 

(Suggested by J. P. Crozer Griffith, M.D.) 

Procure from the druggist powders each contain- 
ing five grains of pancreatic extract and fifteen grains 
of baking soda (sodium bicarbonate). This is enough 
for one pint (sixteen fluidounces) of milk. Only pep- 
tonize enough milk for one feeding. Then use it 
immediately. 

Ascertain the quantity of milk desired for the one 
feeding, and use the proportion of powder accord- 
ingly, — viz., four ounces (one gill) of milk will require 
one-fourth of the powder. 

Place the powder in a clean bottle, add just a little 
cold drinking water, shake well, then add the milk, 
shake again. Place the bottle in water and heat 
slowly, taking five or six minutes to bring it to a 
temperature of 98 ° to ioo° F. (or feeding tempera- 
ture). Use immediately. 

17 Formulas based upon those originated by Fairchild Bros. 
& Foster ; The Care and Feeding of Children, L. Emmett Holt, 
M.D. ; The Care of the Baby, J. P. Crozer Griffith, M.D. ; 
Hygiene of the Nursery, Louis Starr, M.D. 



SICK AND CONVALESCENT. 67 

Milk so prepared has no bitter taste of the pepton- 
izing agent. 

Peptonized Modified Milk. 

As modified milk is diluted it will require less pan- 
creatic extract and baking soda than whole milk, other- 
wise follow preceding directions, — viz., one pint of 
modified milk containing one-fourth cream and milk 
or top-milk will require one- fourth as much of the 
pancreatic extract and soda as required for one pint 
of whole or plain milk. 

Peptonized Milk. 

Five grains of pancreatic extract. 

Fifteen grains of baking soda (sodium bicarb.). 

One pint of milk. 

One gill of water. 

Put the soda and extract into a clean jar or bottle, 
add the gill of cold water, shake well, then add the 
pint of milk, and shake the mixture again. 

Place the jar or bottle in a large pitcher or pan con- 
taining water at a temperature of 115 F. (or as warm 
as the hand can be kept in it without discomfort). 
Leave it in the warm bath for ten minutes. 

The milk should then be quickly cooled and placed 
on ice. 

Or, at the end of the ten minutes, pour the milk into 
a saucepan and bring it quickly to boiling. 

Either way the action of the ferment is checked. 
When boiled the ferment is destroyed. When cooled 
it is only checked until reheated or it enters the 
stomach, when it again becomes active. 

In bringing peptonized milk to boiling it must be 



68 HOW TO COOK FOR THE 

remembered that the pancreatic extract will be active 
part of the time, and a more bitter taste will be 
developed than when first tasted. 

If allowed by the physician, peptonized milk may be 
made agreeable to many patients by adding a grating 
of nutmeg, sugar, or brandy to taste. 

It may also be taken with Apollinaris, Vichy, or 
Seltzer. 

Pour the water into a glass, then quickly add the 
peptonized milk, and drink before effervescence is lost. 

The nurse should invariably taste peptonized milk 
before giving it to a patient. In most cases the bitter 
taste must be avoided. When it occurs lessen the time 
of peptonizing until it can no longer be detected. No 
more milk should be peptonized than sufficient for one 
or two feedings. 

Specially Peptonized Milk. 

For all recipes where the milk is to be mixed with 
fruit- juices or acid. 

Five grains of pancreatic extract. 

Fifteen grains of baking soda (sodium bicarb.) 

One pint of milk. 

One gill of cold water. 

Put the soda and extract into a clean jar or bottle, 
add the gill of cold water, shake well, then add the 
pint of milk and shake the mixture again. 

Place the jar or bottle in a large pitcher or pan 
containing water at a temperature of 115 F. (or as 
warm as the hand can be kept in it without dis- 
comfort). Keep it in this warm bath for one hour. 

Pour the milk into a saucepan and heat to boiling. 

Use immediately or place on ice. 



SICK AND CONVALESCENT. 69 

Peptonized Gruel. 

One-half pint of gruel. 
One-half pint of milk. 

Use any well-made gruel, add the milk, then pro- 
ceed as directed for one-half pint of milk. 

Keep the gruel in the warm-water bath five or six 
minutes if desired only partially peptonized and with- 
out a bitter taste, or thirty minutes if desired com- 
pletely peptonized. 

Peptonized Milk with Porridge. 

Pour " partially peptonized milk" over your por- 
ridge instead of ordinary milk. 

Peptonized Milk-Toast. 

Pour hot milk over well-toasted bread, then mash 
this into a pulp. 

Follow directions for Partially Peptonized Milk, 
substituting one pint of the milk-toast for one pint of 
milk. 

If desired completely peptonized follow directions 
under Specially Peptonized Milk. 

Peptonized Beef-Tea. 

One pint of beef- tea (made with finely chopped 
beef). 

Fifteen grains of pancreatic extract. 
Fifteen grains of baking soda. 

Mix the extract and soda with a little cold water, 
add the beef -tea, place all in a jar and then into a 
water-bath of a temperature of no° to 115 F., and 



70 HOW TO COOK FOR THE 

keep it at that temperature two and a half to three 
hours. Bring quickly to boiling. 

The beef-tea may be strained or not as required. 
Season to taste with salt. 



Peptonized Oysters. 

Six large oysters. 

One-half pint of water. 

One-half pint of milk. 

Fifteen grains of pancreatic extract. 

Fifteen grains of baking soda. 

Place the oysters, their juice, and the water in a 

saucepan and boil several minutes, drain, chop the 
oysters very fine with a silver knife and fork. Put 
them with the oyster-broth into a glass jar. Mix 
the powder with a little cold water, then add to the 
oysters. Mix thoroughly. Put in a water-bath of 
about 1 1 5 F. and keep it at that temperature about 
one hour and a half. Then add the milk, pour all 
into a saucepan, and bring to boiling in five to six 
minutes. Season and serve. 



Peptonized Milk-Punch. 

One tablespoonful of rum. 

One cup of " specially" peptonized milk. 

Two tablespoonful s of finely crushed ice. 

Place the ice and rum in a glass, then gradually 
add the milk, stirring all the while. 

If desired, grate a little nutmeg over the top. 



SICK AND CONVALESCENT. 71 

Peptonized Lemonade. 

One cup of cold " specially" peptonized milk. 
Two tablespoonfuls of lemon-juice. 
Three tablespoonfuls of sugar. 

Mix the sugar and lemon- juice together, add the 
milk slowly ; when well mixed, serve. 

Milk-Jelly. 

One ounce (one-half box) of gelatin. 
One gill of cold water. 
One pint of " specially" peptonized milk. 
One-half cup of sugar. 
Juice of one lemon. 
Juice of one orange. 

Two tablespoonfuls of rum, sherry, or brandy. 
Grated yellow rind of one-fourth of a lemon and 
an orange. 

Cover the gelatin with the cold water and let 
stand until dissolved. 

Heat the milk, add the sugar and flavorings. When 
well mixed add the gelatin. Strain, and when nearly 
cool pour into moulds or glasses and stand near ice. 

Other foods may be peptonized; for example, pep- 
tonized milk may be substituted for plain milk in 
making most of the ordinary dishes in which milk is 
used. 



72 HOW TO COOK FOR THE 



DRINKS. 

Under this heading, the most important considera- 
tion is that of adding something to increase the nutri- 
tive value while allaying thirst. 

When cereals are employed, they require thorough 
cooking and careful straining. 

When albumen is used fresh eggs are required, the 
shells of which must be washed before they are 
opened. They should also be used as soon as pos- 
sible after they are removed from their shells, as they 
are subject to decomposition when exposed to the air. 

Believing the white of egg to be the purest form of 
uncooked albumen, it is a valuable way of giving a 
patient nourishment with different drinks. The pres- 
ence of the egg albumen need not be disclosed to the 
patient, as the thought of a raw egg is usually dis- 
tasteful. There are many ways of concealing the fact, 
and one can choose those best adapted for the require- 
ments of the patient. 

Albumenized Water, or Egg Water. 

One-half pint of liquid. 
Whites of one, two, three, or more eggs. 
The liquid may be water, orange juice, lemonade, 
whey, beef-tea, toast-water, rice-water, etc. 

Secure fresh eggs, place the whites only in a bowl. 
Heat about three tablespoonfuls of the liquid until 
lukewarm (not hot). Pour into the whites, beating all 
the while with a fork. Now add the remainder of the 



SICK AND CONVALESCENT. 73 

liquid and strain through a coarse sieve. Put at once 
into a cold place if not used immediately. (See also 
page 287.) 

Alburnenized Milk, or Milk with White of Egg. 

Use cold milk or that which has been pasteurized 
and cooled to blood heat. Follow directions in pre- 
ceding recipe, substituting a cup of milk for the water. 

A grating of nutmeg may be added if desired. 

Plain Whey (with Rennet). 

One pint of milk. 

One-half rennet tablet or rennet extract. 18 

Dissolve the rennet in a teaspoonful of cold water. 
Heat the milk to blood heat, or ioo° F. Add the 
dissolved tablet, and stand in a warm place until con- 
gealed. Break the curd with a fork and strain slowly. 
(See recipes for Lemonade, Alburnenized Water, and 
Eggnog II.) 

If desired to stop the action of the rennet (when 
the milk is thoroughly congealed), heat until boiling, 
then strain. This is usually required for infant feed- 
ing when used with cream. 

Whey (with Pepsin). 

One-half pint of milk. 

One teaspoonful of essence of pepsin. 

18 The liquid extract of rennet differs in strength, so use 
the quantity designated on the bottle (enough to form a firm 
jelly). 



74 HOW TO COOK FOR THE 

Heat the milk to a temperature of about 115 F. 
(or never so hot that the finger cannot be kept in it 
with comfort). Gently stir in the pepsin. Let it 
stand in a warm place until it has formed a firm jelly, 
then stand in a cold place if not used immediately. 
Then beat with a fork until the curd is finely divided, 
then strain slowly. If desired to stop action of pepsin 
bring the jelly to boiling, then strain. 

Wine Whey. 

Heat a cup of milk, and when it begins to steam add 
four tablespoonfuls of sherry wine. Bring to a boil. 
Strain carefully and slowly. Add a teaspoonful of 
sugar and serve. 

The whey may also be made with lemon-juice in- 
stead of the wine. 

Lime-Water. 

Place a piece of unslaked lime about the size of a 
walnut in an agate or earthenware vessel. Cover with 
as much water as desired (sterilized or rain water 
should be selected). Stir thoroughly, then stand 
aside to settle until clear. Use only the clear solu- 
tion from the top. The water must be kept closely 
covered, as constituents of the air precipitate the lime. 

Toast-Water. 

One slice of bread. 

One cup of boiling water. 

Toast the bread ; pour over the boiling water ; cover, 
and let stand thirty minutes. Strain and cool. 



SICK AND CONVALESCENT, 75 

Apple-Water I. 

Bake one good-sized apple until tender, put in a 
bowl and cover with one pint of boiling water. Cover 
and let stand until the apple is cold; strain. If de- 
sired, sugar may be added. 

Apple-Water II. 

Pare, core, and slice a well-flavored apple. Cover 
it with a pint of cold water. Bring slowly to a boil, 
then simmer until tender. Strain, and sweeten to 
taste. Serve hot or cold. 

This recipe may also be used" for peaches, French 
prunes, raisins, figs, etc. 

Apple-Water III. 

Select a well-flavored apple. Pare and slice finely, 
cover with a half-pint of boiling water. Cover and 
let stand until the apple is cold. Strain, and sweeten 
slightly to taste. 

Currant- Water (from Fresh Fruit). 

Thoroughly wash a pint of currants. Put them in 
a saucepan, and add a pint of cold water. Bring 
ilowly to a boil, then simmer about five minutes. 
Strain through two thicknesses of gauze or cheese- 
cloth. Cool and sweeten to taste. This may be diluted 
with water before serving if desired. 

Raspberries and blackberries may be prepared in 
the same way. 

Currant-Jelly Water. 

Dissolve one teaspoonful of currant-jelly in one cup 
(one-half pint) of boiling water. Serve cold. 



y6 HOW TO COOK FOR THE 

Apollinaris or Seltzer water may also be used in 
the same way, by adding it to the currant- jelly which 
has been dissolved in a very little boiling water. 

A Glass of Cream. 

Whip cold cream with an ordinary egg-beater until 
slightly frothed. Serve in a glass with toasted crackers 
or sippets. 

Rice- Water I. (for Infants). 

Wash two tablespoonfuls of rice and cover it with 
one quart of cold water. Cook in a double boiler two 
hours, or until reduced to one pint. Strain, add one- 
eighth teaspoonful of salt, and serve hot or cold. 

For Adults. — When allowed by the physician. 

The flavor may be changed by cooking twelve 
raisins (cut into pieces and free from seeds) or 
grated yellow rind of one-eighth of a lemon with the 
rice. 

If desired, one or two tablespoonfuls of sherry or 
port-wine may be added and then slightly sweetened. 

It can also be albumenized or served in an eggnog 
or lemonade. 

Rice- Water II. 

Follow recipe for Barley-Water II., using one 
tablespoonful of rice flour instead of barley flour. 

Oatmeal-Water I. 

One level tablespoonful of powdered oatmeal. 19 
One pint boiling water. 
A pinch of salt. 

19 Powdered or Bethlehem oatmeal may be purchased at 
drug-stores and some of the larger grocery stores. 



SICK AND CONVALESCENT. 77 

Moisten the oatmeal with a little cold water, stir 
into the boiling water, boil gently for thirty minutes, 
or cook in a double boiler, having the water in the 
under pan boiling all the time. Strain and it is ready 
for use. 

Oatmeal-Water II. 

Add one tablespoonful of rolled oats or oatmeal and 
one-eighth teaspoonful of salt to one quart of boiling 
water and cook in a double boiler at least two hours. 
Strain and serve hot or cold. This will make about 
one pint. 

Barley-Water I. (for Infants). 

One ounce (two teaspoonfuls) of pearl barley. 

One-eighth teaspoonful of salt. 

One quart of cold water. 

Wash the barley; cover with cold water; bring to 
boiling and drain. Cover again with one quart of cold 
water. Bring to boiling and boil gently two hours, 
which will reduce it to about one pint. Strain the 
liquid through a fine sieve and add the salt. Stand in 
a cold place. 

For Adults. — When not desired plain or used with 
milk a piece of loaf-sugar and a teaspoonful of lemon- 
juice may be added. The grated yellow rind of one- 
eighth of a lemon may be cooked with the barley to 
give it a zest. If a stimulant is ordered, add two table- 
spoonfuls of sherry or port-wine. 

Barley- Water II. (for Infants). 

Moisten one tablespoonful of barley flour with a 
little cold water and stir into one quart of boiling 
water. Boil gently for twenty minutes with stirring, 



78 HOW TO COOK FOR THE 

or cook in a double boiler, having the water in the 
under part boiling all the time. Strain, and add one- 
eighth teaspoonful of salt. 

See above recipe for adults if not desired plain. 

Arrowroot- Water. 

One level tablespoonful of arrowroot. 
One pint of boiling water. 

Have the water boiling in a saucepan, and stir in 
the arrowroot, which has been mixed with a little cold 
water; boil five minutes. 

Guni-Arabic "Water. 

One-half pint of boiling water. 
One teaspoonful of gum-arabic. 

Dissolve the gum-arabic with the hot water. Serve 
plain or as a lemonade. 

Lemonade. 

Mix thoroughly two tablespoonfuls of lemon- juice 
and the same quantity of granulated sugar; stir in 
slowly one cup of water (boiling preferred). Strain 
and serve cold. 

Rice-water, barley-water, whey, or albumenized 
water may be substituted for the plain water. 

If nutriment is desired, follow directions for Albu- 
menized Water. 

Hot Lemonade. 

Follow above recipe, using the water boiling hot. 
If desired, add a tablespoonful of whiskey and serve 
immediately. 



SICK AND CONVALESCENT. 79 

Egg Lemonade. 

Beat one egg until very light. Add two tablespoon- 
fuls of sugar and the same quantity of lemon-juice. 
Stir in slowly a cup of water. When well mixed, 
strain carefully and serve. 

A grating of nutmeg may also be added. 

Lemonade (with White of Egg). 

Make a cup of lemonade as directed above. Beat 
the white of an egg to a froth, slowly add a teaspoon- 
ful of powdered sugar and beat until quite stiff. Pour 
into it the lemonade. Whip lightly and allow part of 
the egg to come to the top. Serve in a glass with a 
spoon. 

Irish Moss Tea or Hot Lemonade. 

One-eighth cup of Irish moss. 
One cup of water. 
Two tablespoonfuls of sugar. 
Two tablespoonfuls of lemon- juice. 

Soak the moss in lukewarm water ten minutes, then 
wash each piece thoroughly in cold water. Drain, and 
soak in the cup of water a half-hour. Heat slowly 
(stirring all the while) until the water steams, then 
simmer ten minutes. 

Strain through a fine sieve, pressing through as 
much of the moss as possible. Stir in the sugar and 
lemon- juice. Reheat and serve hot. 

Flaxseed-Tea. 

One teaspoonful of flaxseed. 

One and a half cups of boiling water. 



80 HOW TO COOK FOR THE 

One teaspoonful of lemon-juice. 
One teaspoonful of sugar. 

Add the water to the flaxseed and simmer about an 
hour, drain, add the sugar and lemon- juice. Serve hot 
or cold. 

Eggnog I. 

One egg. 

One tablespoonful of sugar. 
Grating of nutmeg. 

One-half pint of milk (cold, or pasteurized and 
cooled). 

One teaspoonful of brandy or tablespoonful of wine. 

Separate the egg, beat the white to a stiff froth, and 
add the yolk. Beat again, add the milk, stir well, and 
strain. Add the sugar and nutmeg, then pour from 
one vessel to another several times. Add the stimu- 
lant and serve cold or lukewarm. 



Eggnog II. 

One egg. 

One tablespoonful of sugar. 
One or two tablespoonfuls of cream. 
One-half pint of cold water or whey. 
Grating of nutmeg. 

One teaspoonful of brandy or one tablespoonful of 
wine. 

Separate the egg, beat the white to a stiff froth, add 
the yolk, and beat again. Add the water (or whey) 
and cream, strain carefully. Add the sugar- and nut- 



SICK AND CONVALESCENT. 81 

meg and pour from one vessel to another several 
times. Add wine or brandy and serve cold or luke- 
warm. 

Dried Albumen. 

Scald a large china plate. When cool and dry, just 
cover the dish with the whites of fresh eggs. Stand 
this in a warm place (about 125 F.) until the water 
in the white of egg has evaporated and the albumen 
is dry. It should then look like pieces of gelatin. 
Break it apart and place in sterilized jars, cover 
tightly, and it is ready for immediate or future use. 

It is easier, however, to add whites of eggs as di- 
rected under Egg Water, page 72. 

It can be dissolved in any liquid, as beef-tea, milk, 
etc., and if not served cold, must not be heated be- 
yond a temperature of 130 F. or it will begin to coag- 
ulate. 

Milk-Punch. 

One cup of milk. 

One teaspoonful of sugar. 

Grating of nutmeg. 

One tablespoonful of brandy or whiskey. 

Mix all together thoroughly; either beat with an 
egg-beater until frothy or pour in a long stream from 
one vessel to another. 

Sherry and Egg. 

Beat a fresh egg until light, add a teaspoonful of 
granulated sugar, and mix well. Slowly stir in four 
tablespoonfuls of cold water and two tablespoonfuls of 
sherry wine. Strain and serve immediately. 



82 HOW TO COOK FOR THE 

Mulled Wine. 

One-half pint of water. 

One egg. 

One-half cup of wine. 

One teaspoonful of finely broken stick cinnamon. 

One tablespoonful of sugar. 

One whole clove. 

Add the clove and cinnamon to the water, bring 
slowly to a boil, and steep ten minutes. Beat the egg 
until light and add the sugar. Add the wine to the 
water, and when hot, strain and pour slowly into the 
egg and sugar, beating all the while. 

Beer and ale may be mulled in the same way. 

Water. 

To remove the danger of disease germs in crowded 
or contaminated districts bring to a boil and continue 
tc boil from five to twenty minutes. Pour immediately 
into sterilized bottles; plug with sterilized cotton. 
Cool and keep near or on the ice. 

When making tea and coffee, it is most important 
that cold drinking water is brought to a boil quickly, as 
it soon becomes flat and insipid upon continued boiling. 

Tea. 

One-half level teaspoonful of tea. 
One cup or one-half pint of water. 

Scald the pot and drain. Bring the cold water to 
boiling and pour immediately over the tea. Cover the 
pot for five minutes, and serve in a heated cup. 



SICK AND CONVALESCENT. 83 

If not served immediately, remove the tea-leaves 
and keep warm below the boiling-point. 

It must be remembered that " tannin," the objec- 
tionable ingredient of tea, is rendered soluble by boil- 
ing or long steeping. 

Cambric Tea. 

Three-fourths cup of boiling water. 
One-fourth cup of milk or cream. 

Sugar to taste. Mix all thoroughly and serve im- 
mediately. 

Coffee (Pulverized). 

One teaspoonful of pulverized coffee. 
One-half pint of water. 

Fill a cup with hot water. Boil fresh water five 
minutes and pour over the coffee immediately ; let 
stand one minute. Drain the cup ; half fill with scalded 
milk; pour in the coffee and serve. 

If desired stronger, use more coffee. A French 
coffee-pot should be used. If not, put the coffee in 
an ordinary coffee-pot, pour on the boiling water, 
cover closely, and allow it to settle a few minutes. 

Coffee (Ground). 

Two tablespoonfuls of coffee (freshly ground). 
One-half cup of cold water. 
One cup of boiling water. 
Shell of one or two eggs. 

Place the coffee, one-fourth of a cup of cold water, 
and crushed shell in a pot. Mix well, then pour over 



84 HOW TO COOK FOR THE 

the cup of boiling water. Slowly bring all just to a 
boil; add one-fourth of a cup of cold water and put 
it aside, about ten minutes, in a warm place to settle. 

Crust Coffee. 

One or two slices of bread. 

One cup of boiling water. 

Two tablespoonfuls of cream or hot milk. 

Sugar to taste if desired. 

Use whole wheat, brown, Graham, or white bread. 
Toast until a dark brown (being careful it is not 
charred or burnt) pour over the boiling water, cover 
and let stand from twenty to thirty minutes. Strain, 
reheat, and serve with the cream or milk. 

Cocoa I. 

One teaspoonful of cocoa. 
One cup of boiling water. 
One teaspoonful of sugar. 

Put the cocoa in a saucepan, add the boiling water 
slowly, stirring until perfectly smooth; then boil sev- 
eral minutes. Add the sugar, and serve with scalded 
milk or whipped cream. 

Cocoa II. 

One teaspoonful of cocoa. 
Three-fourths cup of cold milk. 
One teaspoonful of sugar. 
One-fourth cup of boiling water. 

Put the cocoa in a saucepan, add the boiling water 
slowly, stirring until perfectly smooth; then boil sev- 



SICK AND CONVALESCENT. 85 

era! minutes. Add the milk and bring to boiling, stir- 
ring all the time. Add the sugar and serve in a heated 
cup. 

Cocoa Cordial. 

One teaspoonful of cocoa. 

One cup of boiling water. 

Two tablespoonfuls of brandy or port wine. 

Sugar to taste. 

Put the cocoa in a saucepan, add the boiling water 
slowly, stirring until perfectly smooth; then boil sev- 
eral minutes. Add the sugar and brandy or wine. 
Serve immediately, sweetened as desired. 

Egg Chocolate. 

One cup of hot cocoa. 
One egg. 

Make a cup of cocoa (with either milk or water). 
Separate the egg, beat the white to a stiff froth, add 
the yolk, and beat again. Slowly add the hot cocoa, 
beating all the while. Serve in a heated cup or chill 
near the ice and serve cold. 

¥¥ 
TOASTS. 

It is an art to make good toast and one worthy of 
practice. The object is to convert the starch into 
dextrin, giving the starch its first step in digestion 
and that agreeable flavor that is noticeable in the 
crusts of bread. This can only be accomplished by 
subjecting the bread to a high temperature after it 
has been thoroughly dried. 

It also makes mastication absolutely necessary, which 



86 HOW TO COOK FOR THE 

is a great advantage, especially to invalids and chil- 
dren. 

If the bread is browned at once on the outside the 
moisture is shut in the middle of the slice, which will 
prevent it from reaching a higher temperature than 
212° F., whereas a temperature of about 400 F. is 
necessary to change it to dextrin. 

Toast must, therefore, be crisp to the very centre 
and a golden brown. When properly made it can be 
easily broken, and is quickly moistened by the saliva. 

When a soft toast is desirable, moisten the crisp 
toast by dipping it quickly into hot water, milk, or 
stock. 

Toast should be served immediately from the fire; 
when this is not possible, cover with a napkin and 
keep in a warm place or it will become very hard. It 
must then be slowly reheated without further browning. 

As toast is often the only form of bread allowed a 
patient, many varieties should be given, by changing 
the shape, thickness, etc. 

Save all the trimmings from round toast, bread- 
boxes, etc., for bread-crumbs, scallop dishes, croutons, 
etc. 

To make Toast. 

Cut the bread (preferably a day or so old) into even 
slices, one-fourth to one-half inch in thickness, remove 
the crust (or not, as desired). 

Thoroughly dry in a moderate heat; either in the 
oven (leaving the door open), on a broiler, or on an 
asbestos mat on top of the stove. Then increase the 
heat, by means of a direct flame or by closing the 
oven door, until it quickly becomes a golden brown 



SICK AND CONVALESCENT. 87 

(to the very centre). Serve warm. It is then crisp 
and easily eaten. 

Bread cut into as thin slices as possible and then 
toasted quickly, but through to the very centre, is a 
dainty way of preparing toast. 

When these thin slices of bread are cut into narrow 
strips they are called " Sippets." 

When making toast on an alcohol stove or chafing- 
dish, use an asbestos mat and cut the bread very thin. 

Toasted Rolls. 

With a fork break any desired roll into halves, then 
dry, and toast them as directed above. 

The round, oblong, or horse-shoe roll may be used 
by way of variety. 

Pulled Bread. 

When possible it is preferable to use Vienna or 
French loaves. 

With a sharp knife remove all the crust from a 
loaf of bread, then with two forks separate the loaf 
into halves lengthwise, then into quarters, and so on 
until you have long irregular sticks about one inch in 
diameter. The crust should also be toasted. 

Place the bread thus prepared in a baking-pan (best 
lined with a plain paper) and then in a slow oven (or 
if the oven is hot, leave the door open) until thor- 
oughly dry to the very centre. Increase the heat until 
it becomes a golden brown. (See directions for 
Toast.) 

This bread may now be kept in a dry place for 
several months or until used, but should be slowly re- 
heated before serving. 



88 HOW TO COOK FOR THE 

Toasted Bread-Boxes. 

Cut a slice of bread two inches in thickness, then 
cut out a block two inches square. This will give 
you a cube. With a sharp knife make a hollow 
centre. Dry, and toast the same as Pulled Bread. 

This may be filled with creamed chicken, oysters, 
etc. 

These boxes may also be cut oblong or round before 
making the centre hollow. 

Croutons. 

Cut bread into slices one-fourth of an inch in thick- 
ness, then into blocks. Place in a baking-pan and 
then in a slow oven until thoroughly dry. Increase 
the heat until they quickly become a golden brown. 

These may be kept in a tin box or covered jar 
until wanted for use. Serve with soups, etc. 

Zwieback. 

Cut ordinary rusks into slices one-half of an inch 
in thickness ; then dry, and toast the same as directed 
for toast. 

Sponge-cake, gluten bread, whole wheat and white 
bread slightly sweetened and made into biscuits, may 
also be used. 

Panada (with Crackers). 

Select unsweetened crackers, place them in a double 
boiler, and cover with boiling salted water ; when thor- 
oughly wet, drain, and then let them steam in the 
double boiler for fifteen minutes. Serve whole with 
hot milk and butter or a little cream. Add a little cin- 
namon and sugar if desired. 



SICK AND CONVALESCENT. 89 

Panada (Zwieback). 
Break well-made zwieback into small pieces, then 
follow previous recipe, substituting these pieces for 
the crackers. 

Toasted Crackers. 
Dip any desired plain cracker quickly into hot water, 
then toast until a golden brown. 

Water-Toast. 

Toast bread as directed above. Dip each slice 
quickly into slightly salted hot water, and break over 
the top small pieces of butter. Serve immediately on a 
heated plate, as it is only relished when very hot. 

Milk-Toast. 

Use pulled bread or slices of freshly made toast. 
Place in a heated bowl, and pour over as much hot 
(but not boiled) milk as desired. Add a few grains 
of salt and a small piece of butter if allowed. Serve 
immediately. 

Or, when little milk is required, put the milk in a 
double boiler, and when hot (but not boiling) dip each 
piece of toast quickly, and serve on a heated plate 
with a few grains of salt and a small piece of butter. 

Or, the milk may be served separately in a heated 
pitcher and poured over the bread just before it is 
eaten. 

Cream-Toast I. 

One cup of milk. 

One teaspoonful of cornstarch or arrowroot. 

One or two slices of bread. 

A few grains of salt. 

A small piece of butter. 



90 HOW TO COOK FOR THE 

Toast the bread as above directed. Put the milk in 
a saucepan or double boiler, and when hot add the corn- 
starch, which has been moistened with a little cold 
milk, and stir until smooth, add salt, and pour over 
the toast. Add the butter, and serve , immediately. 

If more nutriment is desired, the thickened milk 
may be stirred into the well-beaten white of one egg. 

Cream-Toast II. 

One cup of milk. 

One or two slices of bread. 

The yolks of one or two eggs. 

A few grains of salt. 

A small piece of butter. 

Toast the bread as directed. Put the milk in a 
saucepan or double boiler, and when hot stir in the 
yolks of eggs well beaten. Cook a few minutes, but 
do not allow it to boil or it v/ill have a curdled ap- 
pearance. Season, pour over the toast, and serve 
immediately with the butter. 

Vermicelli Toast. 

Follow the recipe for cream or milk-toast, and heap 
over it the hard-boiled yolk of one or two eggs, 
which have been pressed through a sieve. 

Bread-Soup. 

One small slice of toast. 
One cup of cold water. 
A small piece of butter. 
One-fourth cup of milk. 
One-fourth teaspoonful of salt. 



SICK AND CONVALESCENT. 91 

Use well-toasted bread ; break into small pieces, 
pour over the water, bring slowly to a boil and simmer 
five minutes. Add salt and milk, and when hot serve 
in a heated bowl with a small piece of butter or a 
teaspoonful of cream. When adding the milk the 
slightly beaten yolk of an egg may also be stirred into 
the soup. 

Beef Marrow on Toast I. 

Select a piece of shin-bone, have it carefully split, 
so you can remove the marrow in one piece. Cut into 
slices about one-half inch in thickness. Cover with 
boiling stock, broth, or salted water. Cover and let 
soak while you make some toast. Then drain the 
marrow, place it on the toast, then into a hot oven for 
five minutes. Season lightly and sprinkle over it 
finely chopped parsley. Serve very hot. 

Beef Marrow on Toast II. 

Select and slice the marrow as directed in pre- 
ceding recipe. Have some beef-broth or stock boil- 
ing in a saucepan, add the slices of marrow, cover and 
cook from ten to fifteen minutes. Drain, and serve 
at once on freshly made toast. Season lightly with 
salt or celery salt. 

If desired, the toast may be softened with the hot 
broth, or use beef-juice. 

Beef Marrow on Toast III. 

Select a piece of bone (six or eight inches long) 
from the shin of beef. Seal both ends with a paste 
made of flour and cold water. Then wrap with strips 
of muslin and tie securely. Cover with boiling water 



92 HOW TO COOK FOR THE 

and cook one and one-half hours. Remove the muslin 
and flour-paste. Scrape out the marrow with a long- 
tined fork. Serve on freshly made toast. Season with 
salt and pepper. Celery salt may be used if desired. 
The toast may be moistened with beef- juice. 



** 



SOUPS.* 

When making broths or soups cover the meat or 
vegetable with cold water and cook them slowly to 
draw out all the flavor and soluble matter. The meat 
or vegetable should also be cut into small pieces to 
allow the water to act more readily upon it and thus 
get a richer soup and in less time. 

Meat soups are best made the day before they are 
to be used, or at least several hours beforehand, that 
the soup may get thoroughly cold, then all the fat 
can be easily removed before it is reheated. 

When this is not possible, strain the soup through 
two thicknesses of gauze or cheese-cloth (that have 
been wrung out in cold water). If any fat remains, 
skim it off with tissue-paper or crusts of bread. A 
soup is poorly served if any fat is found floating on it. 

Use agate, porcelain, or earthenware kettles when 
making soups, and always stir with a wooden spoon. 

Clear soups contain little nourishment unless a 
cereal or grain, as rice, barley, etc., is added, but they 
are stimulants, and often prepare the stomach for the 
substantial dishes that follow. 

To be palatable they should be served hot, unless 
served very cold in the form of a jelly. 

* See pages 316 and 317. 



SICK AND CONVALESCENT. 93 

Some form of toasted bread, crackers, or croutons 
is usually acceptable when served with them. 

If clear soups are desired slightly thickened, add 
one-half tablespoonful of arrowroot (moistened with 
a little cold water) to each pint of soup. 

Stocks. 

Stocks are the foundation of many soups and sauces 
and should always be on hand. They are easily 
made, and will keep in a cold place at least three or 
four days. 

White Stocks are made from chicken, veal, or both. 

Brown Stocks are made from beef, mutton, or both. 

The stocks must be carefully seasoned, and are 
best made the day before they are used, as then every 
particle of fat will come to the top and can be easily 
removed. 

When wanted for immediate use, strain through 
two thicknesses of gauze or cheese-cloth (that have 
been wrung out in cold water). This will retain some 
of the fat, and if any remains, skim it off with pieces 
of stale bread, raw cotton, or tissue-paper (unsized 
paper may also be used). 

Chicken Stock I. 

Select a full-grown chicken. Singe, wash, and draw 
it. (Remove the meat from off the breast and put it 
aside for other dishes.) Disjoint it, remove the rest 
of the meat in small pieces from the bones. Crack 
the bones and place all but the white meat in a soup- 
kettle. Cover with three quarts of cold water, simmer 
gently about three hours, or until the liquid is reduced 
to one and one-half quarts. Add one teaspoonful of 



94 HOW TO COOK FOR THE 

salt, a peppercorn, one-fourth teaspoonful of celery- 
seed or a cup of chopped tops of celery, a sprig of 
parsley, and a small onion cut into slices. Then sim- 
mer a half-hour longer. Remove from the fire, strain, 
and cool quickly. When perfectly cold remove the 
fat from the top and it is ready to use in making soup, 
sauce, etc. 

This will now keep in a cold place for several days 
at least. 

Chicken Stock II. (from Cooked Chicken). 

Crack all the bones of a cooked chicken and add to 
them any scraps of meat, the neck, etc. Cover well 
with cold water, bring to a boil, and simmer until 
reduced one-half. Then season, flavor, and finish as 
directed in preceding recipe. 

Chicken Stock III. (from Boiled Chicken). 

See directions under Boiled Chicken, page 160. 

White Stock I. (with Veal). 

One knuckle of veal. 

Two and one-half quarts of cold water. 

One-half of a young carrot. 

One peppercorn. 

One small onion. 

Three-fourths teaspoonful of salt. 

A stalk of celery. 

A sprig of parsley. 

Have the bones cracked, and place bones and meat 
in a soup-kettle, cover with the cold water, bring to 



SICK AND CONVALESCENT. 95 

a boil, then simmer gently at least three hours, or 
until the liquid is reduced to one-half the original 
quantity. Then add the salt, flavorings, and vege- 
tables which have been cleaned and cut into small 
pieces. Simmer a half-hour longer, strain, and cool 
quickly. It will then form a firm jelly. Remove the 
fat when perfectly cold and it is ready for use. 

Some of the flavoring or vegetables may be omitted 
if desired. 

White Stock II. 

Use part veal and part chicken, bones and meat 
as well. Finish as above directed. 

Stock (from Beef). 

One pound of beef (lean soup meat). 

A beef-bone or one-half knuckle of veal. 

A stalk of celery. 

A sprig of parsley. 

Two and one-half quarts of water. 

Three-fourths teaspoonful of salt. 

One small onion. 

Follow directions in preceding recipe. 

Stock (Economical). 

Save all bones from steaks, roasts, or poultry, etc., 
cover with cold water, bring to boiling, simmer several 
hours, add seasoning, and finish as directed in pre- 
ceding recipes. 

Quick Stock I. 
Make a beef-broth, adding more flavoring. 



96 HOW TO COOK FOR THE 

Quick Stock II. 

One teaspoonful of beef extract. 

One quart of cold water. 

One onion. 

Sprig of parsley. 

Celery or carrot. 

One teaspoonful of salt. 

Slice or chop the vegetables into small pieces; add 
the water, bring to boiling; then cook slowly about 
twenty minutes; strain and add the beei extract and 
salt. 

Chicken Soup. 

One pint of chicken stock. 

One-half tablespoonful of arrowroot or cornstarch. 

Bring the stock to a boil, add the cornstarch or 
arrowroot, which has been mixed with a little cold 
water, stir until it thickens and is clear. Season to 
taste, and serve with egg or chicken croutons (see 
page 102) or two tablespoonfuls of well-cooked rice, 
pearl tapioca, or noodles. 

Chicken Tapioca Soup I. 

One and one-fourth pints of chicken stock. 
One tablespoonful of tapioca (pearl). 
One-sixteenth teaspoonful of celery-seed or a few 
tops of celery. 

A few drops of onion- juice. 
Salt to taste. 

Soak the tapioca in cold water, overnight or for 
several hours at least. Drain and cover with the 
stock. Cook in a double boiler until the tapioca is 



SICK AND CONVALESCENT. 97 

very soft (add the celery one-half hour before re- 
moving it from the fire), add the onion-juice if de- 
sired, season to taste, and serve very hot with sippets 
or croutons. 

Chicken Tapioca Soup II. 

Substitute pulverized tapioca for the pearl, but omit 
the soaking. It will also require a much shorter time 
to cook. 

Chicken Soup (with Rice). 

One and one-fourth pints of chicken stock. 

One tablespoonful of rice. 

A few drops of onion- juice. 

A few tops of celery. 

Wash the rice, cut the celery into small pieces, 
cover with the cold stock, and cook in a double boiler 
until very soft. Add the onion-juice if desired. Sea- 
son to taste. Serve hot with sippets. 

If desired, the soup may be pressed through a sieve. 

Noodle Soup. 
Bring one pint of well-flavored stock to a boil, add 
one-fourth cup of noodles, and boil fifteen minutes. 
Chicken stock is preferable. 

Vermicelli Soup. 

Follow directions for Noodle Soup, substituting 
vermicelli for the noodles. 

Turkish Soup. 

One pint of stock. 
One tablespoonful of rice. 
The yolk of one tgg. 
One tablespoonful of cream. 

7 



98 HOW TO COOK FOR THE 

Place the stock and rice in a double boiler and cook 
until tender. Press through a fine sieve, reheat, and 
season to taste. Beat the yolk and cream until light, 
add the soup gradually (beating all the while). Re- 
turn to the fire for a moment or so, being careful it 
does not boil, or it will have a curdled appearance. 

Tomato Bouillon. 
One cup of stewed and strained tomatoes. 
One cup of stock. 

A piece of celery or a few drops of onion- juice. 
Salt to taste. 

Select and wash ripe tomatoes, cut them into small 
pieces, place them in a saucepan and cook quickly 
until soft (about five minutes). Rub through a sieve, 
rejecting all the seeds (if they were not removed be- 
fore cooking). 

Heat the stock, add the tomatoes ; when hot clarify 
by beating the white of an egg and a tablespoonful 
of water until well mixed only, add it to the soup, 
bring to a boil, and strain through two thicknesses of 
oheese-cloth or a very fine strainer. 

Reheat, add the onion- juice if desired, and season 
to taste with salt. 

Serve in heated cups with croutons, sippets, or egg- 
croutons. 

If celery is used, cut it into small pieces and cook 
it with the tomatoes. Strain out before serving. 

Tomato Soup. 

Follow preceding recipe, omit the clarifying with 
white of egg, and thicken it with one level table- 
spoonful of arrowroot which has been moistened 



SICK AND CONVALESCENT. 99 

with a little cold water. Pour into the hot soup 
and stir until clear. 

Brown Soup with Croutons. 
One pint of stock. 
One tablespoonful of browned flour. 
One level tablespoonful of butter. 

Place ordinary bread flour in a smooth baking- or 
frying-pan, then place it in a moderate oven or, better, 
on top of the stove, shaking and turning the flour 
until it becomes a golden brown. 

Rub the flour and butter together in a saucepan 
until smooth, add the stock cold, and stir over the 
fire in all directions until it comes to a boil. Serve 
in heated bowls with croutons. 

Vegetable Soup I. 

One pint of stock. 

One-half ear of fresh corn. 

One-fourth of a small carrot. 

One teaspoonful of rice. 

One tablespoonful of young peas. 

One small tomato. 

One piece of celery. 

Salt to taste. 

Wash the rice, cut the celery and carrot into small 
pieces, add the peas and stock (cold). Boil about one 
hour. Score the corn and press out the centre of each 
grain, prepare the tomato as for stewing, removing 
skin and seeds. Add them to the soup, and boil five 
minutes longer. Season to taste, and serve in heated 
bowls. 



ioo HOW TO COOK FOR THE 

If desired, any of the above vegetables may be 
omitted. 

Vegetable Soup II. 

Follow preceding recipe, pressing the soup through 
a fine sieve before serving. 



Consomme. 

One-fourth of a shin of beef. 

One-half knuckle of veal. 

Two quarts of cold water. 

One level teaspoonful of granulated sugar. 

One small onion. 

Wipe off the beef and knuckle with a damp cloth. 
Remove the meat in small pieces from the bones. 

Sprinkle the sugar over the bottom of the heated 
soup-kettle, and when brown add a quarter of a cup 
of cold water and the onion chopped fine. Cook for 
five minutes, then add the bones and meat, and cover 
them with the two quarts of cold water. Bring to boil- 
ing and skim. Then simmer about three hours. Add 
one teaspoonful of salt and a cup or more of chopped 
celery. Simmer a half-hour longer. Strain and cool 
quickly. When thoroughly cold remove all the fat 
and clarify. 

To Clarify. — Bring the consomme to boiling, add 
the white and shell of one egg (slightly beaten with 
a tablespoonful of water), boil about five minutes. 
Strain through two thicknesses of gauze or cheese- 
cloth. Reheat, and serve in a heated cup with croutons 
or sippets. 



SICK AND CONVALESCENT. 101 

Cold Consomme or Consomme-Jelly. 

Follow preceding recipe, using it cold, when it will 
be a jelly. Cut into blocks and serve in a cup or 
on a lettuce-leaf. 

Consomme with Egg. 

Poach a whole egg or just the yolk (as desired) 
in a bowl of hot consomme and serve immediately. 

Consomme Royal. 

Make Egg Croutons, place in a heated bowl, and 
pour over them hot consomme. Serve immediately. 

Bouillon. 

Follow recipe for beef-broth or old-fashioned beef- 
tea. Just before serving bring it to boiling, and clarify 
with the white of egg as directed under Consomme. 

Egg Croutons I. 

One egg. 

One tablespoonful of white stock. 
One tablespoonful of milk. 
One-eighth level teaspoonful of salt. 

Beat the egg until light, add the stock, milk, and 
salt. Pour into a smooth mould or bowl. Stand it 
in a large saucepan partly filled with hot water. Cover 
the pan closely, and cook slowly on top of the stove 
until a firm custard is formed. When cold, cut into 
small blocks or fancy shapes. Place them in the soup- 
bowls and pour over them the hot soup. 

Egg Croutons II. 

Add a small pinch of salt to the white of one egg, 
whip it to a stiff froth, then drop by spoonfuls on hot 



102 HOW TO COOK FOR THE 

water, cover the pan closely, and let them steam slowly 
one minute. Float on the soup and serve. These may 
also be cooked on top of the soup. 

Chicken Croutons. 

Follow recipe for Egg Croutons L, adding with the 
stock one tablespoonful of finely chopped white meat 
of a cooked chicken. Serve as directed above with 
chicken soup. 

Cream Soups. 

These soups are nutritious, and when served with 
pulled bread or toast sometimes form an entire meal 
for a child or invalid. 

To be palatable, cream soups must be free from 
lumps and served hot in a heated bowl or cup. 

When fatty food is required, one to four tablespoon- 
fuls of cream may be added to any of the soups after 
they have been removed from the fire. 

If a more concentrated food is required the extra 
yolk of one or two eggs may be added, or the white 
of egg beaten to a stiff froth and carefully stirred 
in a moment or so before it is removed from the fire. 

Onion- juice gives zest to cream soups, but may be 
omitted in any of the following recipes. 

When making these soups it is always more prefer- 
able to use stock than water, as it adds to the flavor 
and less seasoning is required. 

There are several ways of thickening cream soups, 
according to the food required, — viz. : 

i. With Flour and Butter. — A very general and 
tasty method, but more difficult to digest. 

2. With Cornstarch or Arrowroot. — In this method 
the arrowroot or cornstarch is thoroughly cooked be- 



SICK AND CONVALESCENT. 103 

fore the milk is added. After the milk is added it is 
only brought to the pasteurizing point (165 F.) if 
boiled milk is objected to. Then the butter is not 
cooked at all, but added after the soup has been re- 
moved from the fire. 

j. Thickened with Yolks of Eggs. — This one is 
free from starch, and the milk can also be cooked 
below the boiling-point. 

4. Thickened with Irish Moss. — Also free from 
starch. 

These soups are improved if whisked with an egg- 
beater after the thickening has been added. It will 
make them lighter and more creamy or smoother. 
With such soups as rice, sago, or tapioca, if whisked 
until smooth they need not be pressed through a sieve. 

When serving croutons, pulled bread, etc., with 
soups always serve them on a separate plate. 

Oyster Soup, or Bisque of Oysters. 
One cup of white or cream sauce. 
Eight oysters. 

Drain and quickly wash the oysters with cold water. 
Chop or cut them fine with a silver knife. Put them 
in a saucepan with a half-cup of cold water, bring 
slowly to boiling, stirring frequently, then simmer five 
minutes. Make a cup of cream sauce and drain the 
oyster-broth into it. Season to taste with salt and 
serve very hot with toasted crackers. 

To vary the flavor, celery, an allspice, or a pinch 
of ground mace may be cooked with the oysters. 

The cream or white sauce may be thickened with 
butter and flour, cornstarch, or yolks of eggs. (See 
page 206.) 



104 HOW TO COOK FOR THE 

Clam Soup. 

Eight clams. 

One cup of cream sauce. 

The white or cream sauce may be thickened with 
flour, cornstarch, or yolks of eggs as desired. (See 
page 206.) 

Drain the clams and chop them fine. Return them 
to their liquor. Bring slowly to boiling, stirring fre- 
quently. Skim and simmer five minutes. 

Make a white or cream sauce. Strain the liquor of 
the clams into the sauce, stirring all the while ; if neces- 
sary to reheat, do not let the soup boil or it will curdle. 

A teaspoonful of finely chopped parsley and one 
potato cut into dice and boiled until tender may be 
added to the sauce before adding the clam-juice. 
Serve with toasted crackers. 

Chicken Panada. 

One-half cup of cooked chicken meat. 
One-half pint of chicken stock or water. 
One-fourth cup of soft bread-crumbs. 
A pinch of salt. 
One-fourth cup of milk. 

Cover the crumbs with milk, and while they are 
soaking chop cold cooked chicken (preferably white 
meat) very fine or run it through a meat-grinder. 
Press the bread through a coarse strainer. Put the 
chicken, crumbs, and stock in a saucepan and stir 
until it slowly comes to boiling, add the milk, and re- 
heat. Serve in a heated bowl. 

A small piece of butter, or a teaspoonful of cream, 
may be added at serving time, or the lightly beaten 



SICK AND CONVALESCENT. 105 

yolk of an egg may be added just before it is re- 
moved from the fire. 

If water is used instead of stock, add a few drops 
of onion- juice, a few celery-tops, and a small pinch 
of ground mace. 

Chicken Puree I. 

One-half cup of chicken meat (breast). 

One tablespoonful of arrowroot or cornstarch. 

A few seeds of celery or celery- tops. 

One teaspoonful of finely chopped parsley. 

One cup of cold water. 

One-half teaspoonful of salt. 

Yolk of one egg. 

One cup of cold milk. 

Chop the chicken very fine or run it through a 
meat-grinder. Cover it with the cold water, add the 
celery, and bring slowly to a boil, then simmer fifteen 
minutes. Press through a fine sieve; return it to the 
fire, and when boiling add the arrowroot or corn- 
starch, which has been moistened with a little cold 
water. Stir until it thickens, add the milk, and bring 
just to boiling, stirring all the while. Season to taste, 
add the yolk (beaten until light) and the parsley, and 
stir for a few minutes. Serve in a heated bowl with 
croutons or pulled bread. 

A small piece of butter or a tablespoonful of cream 
may be added when serving. 

Chicken Puree II. 

Follow preceding recipe, omitting the cornstarch or 
arrowroot and adding the yolks of three eggs instead 
of the one yolk. 



i@S HOW TO COOK FOR THE 

Wine Soup. 

One-half a thin slice of bread. 

One cup of boiling water. 

Yolk of one egg. 

One tablespoonful of milk or cream. 

One tablespoonful of wine (port or sherry). 

Sugar to taste. 

Thoroughly toast the bread, break it into small 
pieces, cover with the boiling water, and cook slowly 
five or ten minutes. Beat the yolk and milk together 
until light, add to the soup, and stir for several min- 
utes (keep it below the boiling-point), remove from 
the fire, add the wine and a teaspoonful of granulated 
sugar. Serve immediately in a heated bowl. 

Cream of Celery Soup I. (Flour Thickening). 

One head or stalk of celery. 

One and a half cups of stock or water. 

One-half teaspoonful of salt. 

One cup of milk. 

One tablespoonful of butter. 

One tablespoonful of flour. 

Wash the celery and cut it into small blocks. Cover 
it with cold stock or water, bring slowly to boiling, 
then simmer a half-hour or until tender. Press all 
but the stringy fibre through a sieve. (This should 
now measure one cup; if not, add stock or water.) 
Reheat and season. 

Make a cream sauce by rubbing the flour and butter 
together in a saucepan until smooth, add the milk, 



SICK AND CONVALESCENT. 107 

and stir over the fire in all directions till it boils. Add 
the celery stock, mix well, and it is ready to serve. 

Cream of Celery Soup II. (thickened with Corn- 
starch or Arrowroot). 

One head or stalk of celery. 

One tablespoonful of cream. 

Yolk of an egg (if desired). 

One cup of milk. 

One and a half cups of stock or water. 

One-half teaspoonful of salt. 

One level tablespoonful of cornstarch or arrowroot. 

Prepare and cook the celery as directed in pre- 
ceding recipe. Press through a sieve and reheat. 

Moisten the cornstarch with a little cold water, add 
to the celery water, stir until it thickens. Beat the yolk 
until light, add the milk, and pour both into the soup. 
Stir or beat with an egg-whip for several minutes, but 
keep it below the boiling-point or it will have a curdled 
appearance. 

Serve immediately in a heated bowl, and add cream 
or a small piece of butter ; serve also croutons or some 
form of toasted bread. 

Cream of Celery Soup III. (thickened with Yolks 
of Eggs and free from Starch). 

One head or stalk of celery. 

One and a half cups of stock or cold water. 

One cup of milk (cold). 

Yolks of two or three eggs. 

One-half teaspoonful of salt. 



108 HOW TO COOK FOR THE 

Follow the preceding recipe, omitting the cornstarch 
or arrowroot, and use the yolks of two or three eggs 
instead of one yolk. Serve as above directed. 

Cream of Celery Soup IV. (free from Starch and 
thickened with Irish Moss). 

One head or stalk of celery. 

One and a half cups of stock or water. 

One cup of milk. 

One-eighth cup of Irish moss. 

Yolk of one egg (if desired). 

Salt to taste. 

Wash the celery and cut it into small pieces. Cover 
it with the cold stock or water, bring slowly to a boil, 
then simmer a half-hour or until tender. Press all 
but the' stringy fibre through a sieve. (This should 
now measure one cup; if not, add stock or water.) 
While the celery is simmering prepare the moss as 
follows : Soak it in lukewarm water for ten minutes, 
then wash each piece thoroughly in cold water, drain, 
and soak it in the milk for a half-hour. Then stir 
and slowly heat until the milk is steaming hot, then 
simmer ten minutes. 

Strain through a fine sieve, pressing through as 
much of the moss as possible. 

Add the celery stock, reheat, season to taste, and 
add the lightly beaten yolk of egg. Cook a few min- 
utes (below boiling-point or the egg will have a 
curdled appearance). The yolk of egg may be omitted 
when desired. 

Serve hot and in a heated bowl. 

Cream of tomato, lettuce, spinach, asparagus, cress, 



SICK AND CONVALESCENT. 109 

onion, chicken, oyster, and clam soups may also be 
thickened with Irish moss as above directed, substi- 
tuting any of the above for celery. 

Puree of Corn, or Cream of Corn Soup. 

Follow the directions for making Cream of Celery 
Soup (I., II. , or III.), substituting one cup of fresh 
corn (grated from the cob) for the one head or stalk 
of celery. (One large ear will make this quantity.) 

The cobs can be broken and added to the corn and 
water while cooking. This will add to the flavor. 

Puree of Pea, or Pea Soup. 

Substitute one cup of fresh green peas for the one 
head or stalk of celery, then follow directions for 
making and serving Cream of Celery Soup. 

The fresh pods can be washed and covered with 
cold water, brought to a boil, and simmered fifteen 
minutes. Drain and use one and one-half cups of 
this water instead of stock or plain water for cooking 
the peas. This will add to the flavor. 

Lima Bean Soup. 

Follow directions for making and serving Cream 
of Celery Soup, substituting one cup of fresh Lima 
beans for the head or stalk of celery. 

Cream of Tomato, or Mock Bisque I. 

One cup of milk. 

One level teaspoonful of salt. 

A dash of pepper. 

Two level tablespoonfuls of flour. 



no HOW TO COOK FOR THE 

One level tablespoonful of butter. 

One cup of stewed and strained tomatoes. 

Select and wash ripe tomatoes, cut them into very 
small pieces. Put in a saucepan over the fire and 
cook quickly until soft (about five minutes). Rub 
through a sieve. 

Rub the butter and flour together in a saucepan; 
when smooth add the milk. Stir over the fire in all 
directions until it comes to boiling. Bring the tomatoes 
to boiling, add the salt and pepper. When both are 
boiling hot quickly pour the tomatoes into the milk. 
Stir, and serve immediately. A few drops of onion- 
juice may be added if desired. 

If canned tomatoes are used, stew as quickly as 
possible and add one-eighth teaspoonful of baking 
soda — just before straining — to neutralize the acid. 

Cream of Tomato II. (Irish Moss Thickening). 

Prepare the Irish moss as directed under Cream of 
Celery Soup IV., and add one cup of stewed and 
strained tomatoes instead of the cup of celery stock. 

Spinach Soup I. 

One quart of spinach. 

One cup of milk. 

One level teaspoonful of salt. 

One-half tablespoonful of butter. 

One cup of cold water or stock. 

One tablespoonful of flour. 

One teaspoonful of cream if desired. 

Pick the leaves from a quart of spinach. Wash 
through several cold waters, shaking up and down 



SICK AND CONVALESCENT. in 

while in the water to free it from sand, etc. Put it 
in a saucepan with the cold stock or water, bring to 
boiling, then simmer until tender (five to ten minutes). 
Press all through a fine sieve. If this does not meas- 
ure one cup, add more water or stock. 

Return to the fire and season. 

Make a cream sauce by rubbing the flour and butter 
together in a saucepan until smooth, add the milk, 
and stir over the fire in all directions until it boils. 
Add the spinach stock, mix well, and serve with crou- 
tons or sippets. 

The yolk of an egg may be lightly beaten and added 
a few minutes before removing the soup from the fire, 
also the cream. 

Spinach Soup II. (thickened with Arrowroot or 
Cornstarch and the Milk heated below the 
Boiling-Point). 

One quart of spinach. 
One cup of stock or water. 
One cup of milk. 
One level teaspoonful of salt. 
Yolk of an egg. 

One level tablespoonful of cornstarch or arrowroot. 
A small piece of butter or one tablespoonful of 
cream. 

Prepare and cook the spinach as directed in pre- 
ceding recipe, press all through a sieve and reheat. 

Moisten the cornstarch or arrowroot with a little 
cold water, add to the soup and stir until it thickens. 
Beat the yolk until light, add the milk, and pour both 
into the soup. Stir or beat with an egg-whip for 



ii2 HOW TO COOK FOR THE 

several minutes, but keep it below the boiling-point 
or it will have a curdled appearance. When not de- 
sired, the yolk of egg may be omitted. 

Serve immediately in a heated bowl, and add cream 
or a small piece of butter. Serve also croutons or 
some form of toasted bread. 

Cream of Spinach Soup III. (thickened with 
Yolks of Eggs and free from Starch). 

Follow the preceding recipe, omitting the corn- 
starch or arrowroot, and use the yolks of three eggs 
instead of one yolk. Serve as above directed. 

Cream of Lettuce Soup. 

Substitute a head of lettuce for the quart of spinach 
and follow directions for Cream of Spinach Soup. 

Water-Cress Soup. 
Substitute a small bunch of young water-cress for 
one quart of spinach and follow directions for Cream 
of Spinach Soup. 

German Milk Soup. 
One tablespoonful of browned flour. 
Two cups of milk. 
One-half teaspoonful of salt. 
A few drops of onion- juice. 
Yolk of an egg (if desired). 

One tablespoonful of cream or a small piece of 
butter. 

Put the flour in a smooth pan and shake over the 
fire or place in the oven until it becomes a golden 
brown. (If not watched it will burn.) 



SICK AND CONVALESCENT. 113 

Put the browned flour in a saucepan, gradually add 
the milk, stirring all the while. Bring to boiling, then 
simmer five minutes, add the onion- juice, salt, and 
lightly beaten yolk of egg. Cook a moment or so 
below boiling-point. Remove from the fire, add the 
cream or butter, and serve immediately. 



Cream of Asparagus Soup I. 

Twelve stalks of asparagus. 
One cup of stock or water. 
One cup of milk. 
One-fourth teaspoonful of salt. 
One tablespoonful of flour. 
One-half tablespoonful of butter. 

Wash and scrape the asparagus. Tie it in a bundle. 
Put two quarts of boiling water in a saucepan, add 
two teaspoonfuls of salt. When boiling add the as- 
paragus, bring again to a boil, then boil slowly until 
tender. Drain, remove the tips and put them to one 
side. Cut the remainder into small pieces, add the 
cup of stock or fresh water. Simmer about fifteen 
minutes, press all but the stringy fibre through a sieve, 
add salt, and reheat. 

Make a cream sauce by rubbing the flour and butter 
together in a saucepan until smooth, add the milk, and 
stir over the fire in all directions until it boils. Add 
the asparagus stock and tips, mix well, serve hot with 
croutons or toast. 

The yolk of an egg may be lightly beaten and 
added a few moments before removing the soup from 
the fire. 

8 



ii4 HOW TO COOK FOR THE 

Asparagus Soup II. (thickened with Arrowroot or 
Cornstarch and the Milk heated below the 
Boiling-Point) . 

Twelve stalks of asparagus. 

One cup of stock or water. 

One level tablespoonful of cornstarch or arrowroot. 

A small piece of butter or tablespoonful of cream. 

Yolk of one egg (if desired). 

One-fourth teaspoonful of salt. 

One cup of milk. 

Prepare and cook the asparagus as directed in pre- 
ceding recipe. Press all through a sieve and reheat. 

Moisten the cornstarch or arrowroot with a little 
cold water, add to the hot soup, and stir until it 
thickens. Beat the yolk until light, add the milk, and 
pour both into the soup. Stir or beat with an egg- 
whip for several minutes, but keep it below the boil- 
ing-point or it will have a curdled appearance. 

Serve immediately in a heated bowl, and add cream 
or a small piece of butter. Serve croutons or some 
other form of toasted bread. 

Cream of Asparagus Soup III. (thickened with 
Yolks of Eggs and free from Starch). 

Follow the preceding recipe, omitting the cornstarch 
or arrowroot, and use the yolks of two or three eggs 
instead of the one yolk. Serve as above directed. 

Oatmeal Soup. 

One-half cup of cooked porridge or oatmeal- jelly. 
One-half cup of stock or water. 



SICK AND CONVALESCENT. 115 

One- fourth teaspoonful of onion-juice. 

One-half cup of milk. 

One-eighth teaspoonful of salt. 

Yolk of one egg (if desired). 

A chopped celery-top or a few celery-seeds. 

Cook the porridge, celery, and water slowly for 
fifteen minutes, add the milk, rub all through a sieve, 
reheat, add salt, a dash of pepper, onion- juice, and 
yolk of egg well beaten with a teaspoonful of milk. 
(It must not boil after the egg is added.) One-half 
teaspoonful of finely chopped parsley may also be 
added and the well-beaten white of one egg. (Espe- 
cially adapted for cold weather.) 

Cream of Rice Soup. 

One tablespoonful of rice. 

One and one-half cups of chicken stock or water. 
One- fourth teaspoonful of onion- juice. 
One cup of milk. 
One-half level teaspoonful of salt. 
A piece of celery or one-eighth teaspoonful of 
celery-seed. 

Yolk of one egg (if desired). 

Put the rice and water in a double boiler and cook 
until very soft. Press all through a sieve, return it 
to the double boiler and add the milk, cook fifteen 
minutes longer, stirring often. Add the salt and yolk 
of egg. Stir a few minutes or whisk with an egg- 
beater, and do not allow it to again boil. 

If onion flavor is desired, add it with the egg. If 
celery is desired, add it with the rice. 



n6 HOW TO COOK FOR THE 

One-half teaspoonful of butter or one teaspoonful 
of cream may be added when served. 

One teaspoonful of finely chopped parsley may also 
be added. 

Cream of Chicken Soup (with Rice). 

Follow directions for Cream of Rice Soup, using a 
strong chicken stock. 

Cream of Sago Soup. , 

Soak a tablespoonful of sago in water for a half- 
hour or more. Follow directions for Cream of Rice 
Soup, substituting the sago for the tablespoonful of 
rice. 

Also the yolks of two or three eggs may be added 
instead of the yolk of one, if desired. 

Cream of Tapioca Soup. 

Soak a tablespoonful of pearl tapioca in cold water 
for several hours, or overnight. Follow directions 
for Cream of Rice Soup, substituting the soaked 
tapioca for the rice. 

If pulverized tapioca is used no soaking will be 
necessary and less time for the cooking. 

Chicken Tapioca Soup. 

Follow directions for Cream of Tapioca Soup, 
using a strong chicken stock. 

Puree of Chestnuts. 

One cup of chestnuts. 
Two cups of stock or water. 



SICK AND CONVALESCENT. 117 

Yolk of one egg (if desired). 
One cup of milk. 

One-half level teaspoonful of salt. 
One teaspoonful of butter or one tablespoonful of 
cream. 

One teaspoonful of finely chopped parsley. 

Shell and blanch the chestnuts. Cover with water 
or stock and cook until tender. Press through a sieve. 
Add the milk, reheat, stir or whisk with an egg-beater 
until it boils and is smooth and creamy. Add salt, 
parsley, and yolk of egg lightly beaten. Stir a few 
moments longer, but do not let the soup boil or the 
egg will give the soup a curdled appearance. 

Puree of Peas, Beans, or Lentils. 

One-fourth cup of split peas, beans, or lentils. 
One pint of stock or water. 
One-half teaspoonful of onion-juice. 
One level teaspoonful of salt. 

Wash the peas, beans, or lentils, and cover them 
with plenty of cold water, soak overnight, or at least 
six hours. Drain, and wash again in cold water. 
Put in a double boiler and cover them with the pint 
of stock or water. Cook for two hours, or until very 
tender. Press all through a sieve. If necessary, dilute* 
with stock or water. Reheat, season, and add onion- 
juice. Serve very hot with croutons. 

For Adults. — If desired (when diluted), one tea- 
spoonful of butter and one of flour may be rubbed to- 
gether, then stirred into the puree until perfectly 
smooth. 



n8 HOW TO COOK FOR THE 

Cream of Chicken Soup I. 

One and one-half cups of chicken stock. 
One-half cup of milk. 
Yolk of one egg (if desired). 
One tablespoonful of cornstarch or arrowroot. 
One-half teaspoonful of finely chopped parsley. 
A small piece of butter or one tablespoonful of 
cream. 

Salt to taste. 

Pour the milk and chicken stock into a saucepan, 
bring to boiling, and stir in the cornstarch or arrow- 
root, which has been mixed with a little cold milk. 
Stir until it thickens, season, and add the yolk of egg 
lightly beaten. Cook a moment or so (below the 
boiling-point, or it will have a curdled appearance). 
Add the parsley and butter or cream, and serve im- 
mediately in heated bowls or cups with some form of 
toast. 

Cream of Chicken Soup II. (thickened with Yolks 
of Eggs and free from Starch). 

Follow preceding recipe, omitting the cornstarch 
or arrowroot, and using the yolks of three eggs in- 
stead of the one yolk. 

Milk or Onion Soup. 

One-half pint of stock. 
One-half pint of milk. 
One level tablespoonful of butter. 
Two level tablespoonfuls of flour. 
One teaspoonful of parsley. 
Yolk of one egg (if desired). 



SICK AND CONVALESCENT. 119 

One teaspoonful of onion- juice, or one cup of plain 
boiled onions. 

One level teaspoonful of salt. 
A dash of pepper. 

Rub the butter and flour together in a small sauce- 
pan. When smooth add the milk and stock, and stir 
in all directions over the fire, until it boils. Add the 
salt and onion- juice, or the boiled onions rubbed 
through a sieve. Beat the yolk of egg until light, add 
to the soup, stirring all the while. Remove from the 
fire just before it again reaches the boiling-point, and 
serve with croutons or pulled bread. * 

To obtain the onion- juice, cut a slice from the end 
of a large onion. Give one rub on a grater, then 
press and turn the onion, and the juice will trickle 
down, and can be easily caught on a spoon. 



¥¥ 



GRUELS AND MUSHES.* 

Gruels and mushes are more tasty when made with 
milk, but it is often advisable to use water or part of 
each. 

When boiled milk is objectionable they should 
either be made with all water or part of each, cook- 
ing the grain or flour, etc., thoroughly in water, then 
adding the milk and stirring until it is just hot, or 
until it just begins to boil ; then remove it from the fire. 

All gruels and mushes must be free from lumps 
and thoroughly cooked. Most preparations of grains 
should be cooked longer than is advised by the manu- 

* See page 317. 



120 HOW TO COOK FOR THE 

facturer to be sure all the starch granules or cells have 
been ruptured. 

When more nutriment is desired eggs may be added, 
— viz., the white may be whipped to a froth and stirred 
in the gruel or mush just before it is removed from 
the fire, or the yolk may be beaten and added either 
with or without the white. 

Avoid making them too sweet, and when cane-sugar 
is not allowed serve the breakfast foods over fruit, 
such as a pared and sliced apple, or dates freed from 
their stones and skins. (See also page 293.) 

To vary the flavor of the gruels, cut raisins into 
small pieces, removing the seeds, cook them with the 
gruel, and strain them out before serving. 

If not desired cold, they should always be served 
hot and in heated bowls or dishes. 



Indian-Meal Gruel I. 

Two tablespoonfuls of granulated white cornmeal. 
One or two tablespoonfuls of cream. 
One teaspoonful of sugar (if desired). 
One pint of boiling water. 
One-half teaspoonful of butter. 

Cover the cornmeal with cold water, stir a moment, 
then drain, and slowly add the boiling water, stirring 
all the while. Add a pinch of salt and cook in a 
double boiler an hour or more. 

Serve in a heated bowl with sugar, butter, and 
cream. 

The butter may be omitted and more cream added 
which has been slightly whipped. 



SICK AND CONVALESCENT. 121 

Indian-Meal Gruel II. (with Egg). 

Make a pint of gruel as directed in preceding 
recipe; just before removing it from the fire add the 
beaten yolk of one or two eggs, then stir in the well- 
beaten white or whites. Cook a moment, stirring all 
the while, and serve as above directed. 

If not desired, the yolk may be omitted. 

Cracker Gruel I. 

Four tablespoonfuls of cracker-crumbs. 
One cup of cold water. 
One cup of cold milk. 
A pinch of salt. 

Select milk-crackers, and toast them or not as de- 
sired. Roll into crumbs and moisten them with the 
cold water. Stir until it boils for several minutes. 
Add the salt and cold milk and bring to the scalding- 
point. 

Serve with a small piece of butter and a teaspoon- 
ful of cream in a heated bowl. A grating of nutmeg 
may also be added. 

Cracker Gruel II. (with Egg). 

See directions for Indian-Meal Gruel with Egg, 
substituting cracker gruel for the Indian meal gruel. 

Egg Gruel. 

One egg. 

One cup of milk. 

One teaspoonful of arrowroot. 

A few grains of salt. 



122 HOW TO COOK FOR THE 

Separate the egg; beat the white to a froth, add 
the yolk, and beat again. 

Scald the milk, moisten the arrowroot with a little 
cold milk, add to the hot milk, and stir until it 
thickens. Add salt and beat it over the egg. If too 
cool to serve, reheat carefully or the egg will sepa- 
rate. A grating of nutmeg may be used. 

Arrowroot Gruel I. (with Water). 

One-half tablespoonful of arrowroot. 
One cup (one-half pint) of water. 
One or two tablespoonfuls of sherry wine (if a stim- 
ulant is ordered). 
Six large raisins. 
Two tablespoonfuls of cream. 

Cut the raisins into small pieces, remove seeds, add 
to the cold water and bring slowly to a boil, strain; 
moisten the arrowroot with a little cold water, stir 
into the hot water, and cook until perfectly clear. Re- 
move from the fire, add the cream slightly whipped 
and a piece of loaf-sugar. Also the wine if used. 

A few gratings of the yellow rind of a lemon or 
nutmeg may be added to the water to vary the flavor 
of the gruel. 

Arrowroot Gruel II. (with Milk). 

One level tablespoonful of arrowroot. 
Two tablespoonfuls of cream. 
One-half cup of milk. 
Six large raisins (if desired). 
One-half cup of water. 



SICK AND CONVALESCENT. 123 

Cut the raisins into small pieces (remove seeds) 
and cover them with a half-cup of cold water, stir and 
bring slowly to a boil, strain. Moisten the arrow- 
root with a little cold water, stir into the hot water, 
and cook until perfectly clear. Add the milk cold 
and stir until it reaches the scalding-point. Serve hot 
with the cream plain or slightly whipped and a piece 
of loaf-sugar, if desired sweetened. 

A grating of nutmeg may also be used. 

Arrowroot Gruel III. (with Egg). 

Make a cup of arrowroot gruel (with water or 
milk). Just before removing it from the fire add the 
beaten yolk of an Qgg and stir in the well-beaten white. 
Cook a moment, stirring all the while, and serve as 
above directed. 

Oatmeal Gruel I. (for Infants). 

Three or four level tablespoonfuls powdered oat- 
meal. (See foot-note on page 76.) 
One pint of boiling water. 
One-eighth teaspoonful of salt. 

Moisten the oatmeal with a little cold water, stir 
into the boiling salted water, continue to boil slowly 
one-half hour, stir occasionally to prevent scorching, 
or cook in a double boiler, keeping the water in the 
under pan boiling all the while. Strain and dilute 
with milk. 

For Adults. — The above may be diluted with milk 
or served with cream and a little sugar. 

The well-beaten white of egg may also be added. 



i2 4 HOW TO COOK FOR THE 

Oatmeal Gruel II. 

Three tablespoonfuls of oatmeal. 
One pint of boiling water. 
One-eighth teaspoonful of salt. 

Add salt and oatmeal to the boiling water and cook 
in a double boiler two hours or more ; strain and 
dilute with milk for infants. For adults, serve with 
a little cream or well-beaten white of egg and a piece 
of sugar. 

If cooked oatmeal is used, dilute with water or milk 
to the desired consistency and cook in a double boiler 
thirty minutes. Then strain, and serve as above 
directed. 

Barley Gruel. 

Four level tablespoonfuls of barley flour. 
A pint of boiling water. 
A pinch of salt. 

Moisten the barley with a little cold water. Pour 
on the boiling water, stir, and boil twenty minutes. 
Strain and dilute with milk for infants. For adults, 
add one-half cup of milk and just bring to boiling- 
point. Serve hot with sugar and a tablespoonful of 
cream. 

All water may be used instead of part milk. 

If desired, just before removing the gruel from the 
fire stir in the well-beaten white of one egg. Serve 
as above directed. 

Flour-Ball or Flour Gruel. 

Put one-half pint of flour in the centre of a square 
of cheese-cloth, tie into a tight ball, drop into a 



SICK AND CONVALESCENT. 125 

kettle of boiling water and boil continually five hours. 
Remove the cloth and peel off the moist outside cover- 
ing, grate the hard centre into a baking-pan lined with 
perfectly clean paper. Stand in a moderate oven until 
perfectly dry. Then cool and put into a covered glass 
jar. 

To make the gruel, moisten two teaspoonfuls of the 
flour in a little cold water and stir into one pint of 
boiling water. Cook slowly eight minutes and dilute 
with milk. 

' Racahout des Arabes Gruel. 

One tablespoonful of racahout. 
One cap of boiling water. 
One cup of hot milk. 
A pinch of salt. 

Mix the racahout with a little cold water, add boil- 
ing water and salt, simmer ten minutes. Scald the 
milk, add to the gruel, strain, and serve. 

To make Racahout. 

One-fourth pound of cocoa. 
One-fourth pound of powdered sugar. 
One-fourth pound of rice flour. 
One-half ounce of sugar of milk. 
One-eighth ounce of salep or slippery elm bark 
(powdered). 
One-half ounce of arrow-root. 

Mix thoroughly and keep in a glass jar closely cov- 
ered. 

It may also be purchased in some drug-stores under 
the name of Racahout des Arabes. 



126 HOW TO COOK FOR THE 

Oatmeal for Breakfast I. 

One pint of boiling water. 

Three-fourths cup or six tablespoonfuls of oatmeal. 

One-fourth teaspoonful of salt. 

Put the water in a double boiler, add the salt and 
oatmeal, mix well, then do not stir again. Cook con- 
tinually for at least two hours. Serve in a heated bowl 
with scalded milk. 

It is often advisable, especially for children, to press 
the hot oatmeal through a fine sieve just before 
serving, thus straining out all the hulls. 

Oatmeal for Breakfast II. 

One pint of boiling water. 

Four level tablespoonfuls of Bethlehem or powdered 
oatmeal. 

One-fourth teaspoonful of salt. 

Moisten the oatmeal with a little cold water (about 
one-half cup), stir into the boiling water and continue 
to boil slowly one-half hour, stirring occasionally, or 
cook in a double boiler, keeping the water boiling all 
the time in the under pan. 

If not perfectly free from lumps, strain. Serve with 
milk or cream. 

Cornmeal Mush. 

One cup of water. 

One-third cup of white cornmeal. 

One-eighth level teaspoonful of salt. 

One egg. 

Put the water in a double boiler, add the salt, and 
when hot sprinkle in the cornmeal, stirring all the 



SICK AND CONVALESCENT. 127 

while, until it becomes a smooth mush. Cook one 
hour or more. At serving-time, beat the yolk until 
light, add to the mush, then stir in the well-beaten 
white. Cook a moment, and serve in a heated bowl 
with plain or whipped cream. 

If a white mush is desired, omit the yolk of egg. 

Farina Mush. 

One pint of boiling water. 
One-fourth teaspoonful of salt. 
Four tablespoonfuls of farina. 

Put the water in the upper half of a double boiler, 
add the salt, and slowly sprinkle in the farina, stirring 
all the while. Then beat with an egg-whip several 
minutes to be sure it is smooth. Cook one hour. 
Serve with cream. 

If desired cold, pour it into cups or moulds while 
hot and turn out on a saucer at serving-time. 

Flaked Rice. 

Pour one cup of boiling water in the top of a double 
boiler, add one-eighth level teaspoonful of salt. Stir 
in as much flaked rice as the water will absorb. Cook 
ten minutes without stirring. Serve hot with cream. 

Breakfast Foods with Fruit. 

Put a layer of pared and sliced apples, peaches, or 
bananas, or chopped dates in the bottom of your por- 
ridge-bowl, and pour over it the hot mush or cereal. 
This gives a pleasant variety, and is also of value to 
accustom a patient to do without cane-sugar when 
desirable. 



128 HOW TO COOK FOR THE 

Hominy Grits. 

Two tablespoonfuls of hominy grits. 
One cup of water. 
One-eighth teaspoonful of salt. 

Wash the hominy thoroughly in several cold waters, 
drain, and cover with fresh water; soak overnight, or 
at least several hours. Place in a double boiler, cover 
with a cup of boiling water, add one-eighth teaspoonful 
of salt, and cook continuously for two Iiours. If the 
hominy gets too dry, add more hot water. Serve with 
milk or cream, and sugar if desired. If whole hominy 
is used it must be soaked overnight and then cooked all 
day. 

Oatmeal-Jelly. 

Follow either of the recipes, Oatmeal for Breakfast 
I. and II. , strain while hot, and pour into a mould. 
Serve cold with milk or cream. 



Rice-Jelly. 

One-half cup of rice. 
Three cups of boiling water. 
One-eighth teaspoonful of salt. 

Wash the rice thoroughly in cold water, drain, and 
place it in the upper half of a double boiler with the 
salt and boiling water. Cook continuously for one 
hour. Press through a fine strainer. Serve cold with 
cream. 

Or, dilute with milk for infants and serve warm. 



SICK AND CONVALESCENT. 129 

Barley- Jelly (from Whole Grain). 

Four tablespoonfuls of pearl barley. 

One quart of water. 

One-eighth level teaspoonful of salt. 

Soak the barley overnight, or at least several hours. 
Drain and cover with cold water, bring to boiling, 
drain, cover again with the one quart of fresh water, 
and boil gently about two hours. This should now 
measure one pint. Strain the liquid through a fine 
strainer. When cold it will form a jelly. 

Barley- Jelly (from the Flour or Powdered Grain). 

One pint of boiling water. 

Four level tablespoonfuls of barley flour. 

One-eighth teaspoonful of salt. 

Moisten the barley with a little cold water, pour 
into the boiling water, stirring all the while. Con- 
tinue to boil slowly for twenty minutes or cook in a 
double boiler, keeping the water boiling all the time in 
the under part. Strain while hot. 

Banana Mush. 
One banana. 
Two tablespoonfuls of cold milk. 

Slice the banana or mash it with a silver fork ; add 
the milk. Cook in a saucepan until very soft, stirring 
often. Serve hot with or without cream. 

Banana Gruel. 
One banana. 

Three-fourths cup of cold milk. 

9 



l 3 o HOW TO COOK FOR THE 

Slice the banana or mash it with a silver fork ; add 
the milk. Cook slowly until the banana is very soft. 
Stir often. Serve hot. 

¥¥ 

HYGIENIC GRIDDLE CAKES. 

These are delicious and simply made. Eggs give 
them their lightness. They may be eaten with butter 
and used instead of the breakfast cereal or dinner vege- 
table. They should be baked on a soapstone or alumi- 
num griddle which requires no greasing. 

Hominy Cakes. 

One-half cup of cooked hominy grits (cold). 
One tablespoonful of milk. 
One egg. 

Separate the egg ; add the yolk and milk to the grits ; 
mix well. Beat the white to a stiff froth, stir into the 
mixture, and drop by spoonfuls on a hot griddle. 
Bake until brown on both sides. 

Bread or Crumb Cakes. 
One-half cup of stale bread or toast crumbs. 
One cup of milk. 
One or two eggs. 
A pinch of salt. 

Soak the crumbs in the milk for one or two hours, 
drain, add the yolk of egg and salt, beat well. Then 
stir in the well-beaten white of egg, and drop by 
spoonfuls on a hot griddle. Bake until brown on both 
sides. 



SICK AND CONVALESCENT. 131 

Cracker Crumb Cakes. 
Toast some crackers until a light brown and roll 
fine. Substitute a half-cup of these crumbs for the 
bread crumbs, then follow preceding recipe. 

Flaked Rice Cakes. 

Heat one cup of milk, then add enough flaked rice 
to make a thin mush ; add a pinch of salt and the yolks 
of two eggs. Then stir in the whites, which have been 
beaten to a stiff froth. When cool, bake on a hot 
griddle. 

Rice Cakes. 

One-half cup of boiled rice (plain or browned). 
One tablespoonful of milk. 
One egg. 

Separate the egg, add the yolk and milk to the rice, 
beat the white to a stiff froth, stir into the mixture, and 
bake on a hot griddle until brown on both sides. 

Corn Cakes. 
See page 186. 

EGGS. 

Eggs are highly nutritious, but to be easy of diges- 
tion, unless served raw, must be cooked at a lower 
temperature (130 to 160 F.) than boiling, or the 
white will be rendered tough instead of soft and 
creamy. Therefore the so-called " soft-boiled egg" 
must not be boiled at all. Boiling water is poured over 
the eggs, then kept off the stove and in ten minutes the 
water will be cooled to about 160 F. 



132 HOW TO COOK FOR THE 

The length of time an egg is cooked is not of as 
much importance as the degrees of heat used. 

Whenever the white of egg is whipped to a froth 
it is more easy of digestion, since the digestive fluids 
may act more readily upon it. Hence the value in the 
steamed or frothed egg. 

To be palatable, unless served raw, eggs must be 
eaten while hot. Previous to cooking, the bowl or 
dish in which they will be served should be heated. 
Have everything in readiness to serve immediately. 

To keep an egg fresh after it has been removed 
from its shell, place the yolk (whole) in a cup of cold 
water and then in a cold place. It will now keep 
nicely for twenty-four hours or more. The white 
should be placed in a cup or jar, tightly covered or 
sealed, and kept in a cold place. 

The steamed, soft cooked, poached, and scrambled 
(I.) eggs are all lightly cooked, palatable, and con- 
tain no cooked butter. 

Golden-Rod, Japanese, and Baked Eggs may each 
be made with Cream Sauce I. or II. (see page 206) 
according to the requirements of the patient. 

How to serve Eggs Raw. 

1. With Orange-Juice. — Choose a sweet orange and 
squeeze out the juice, rejecting the seeds. Select a 
fresh egg — break it carefully, keeping the yolk whole. 
Place the egg in a small dainty cup and gently pour 
the orange- juice over the egg until it is well covered. 
In drinking the juice let the egg slip down whole. 

2. With Wine. — Follow the above directions, substi- 
tuting wine, as sherry or port, for the orange- juice. 



SICK AND CONVALESCENT. 133 

3. With Lemonade, Water, Apollinaris, etc. — Fol- 
low preceding directions, substituting any of the above 
for the orange- juice. (See also page 72.) 

Egg Punch. 

One egg. 

One tablespoonful of sherry or one teaspoonful of 
brandy. 

One teaspoonful of powdered sugar. 

Separate an egg. Beat the white to a stiff froth. 
Beat the yolk until light, add the sugar and sherry or 
brandy, beating all the while, add the well-beaten white, 
and mix thoroughly. Serve in a tall glass or dainty 
bowl. When allowed, toasted crackers may be served 
with it. 

Steamed or Frothed Egg I. 
One egg. 

A few grains of salt. 
A small piece of butter. 

Have a little water boiling in a large covered sauce- 
pan. Separate the egg, beat the white to a stiff froth 
and heap it into an egg-cup or dainty bowl. Make 
a little well in the centre, drop in the yolk (whole). 
Place the bowl in the saucepan, cover the pan closely. 
Remove all from the fire and let stand five minutes. 
Remove the egg from the water and serve immedi- 
ately with salt and butter. 

Steamed or Frothed Egg II. 

Have a little water boiling in a large covered sauce- 
pan. Separate the egg, beat the white to a stiff froth, 
beat the yolk lightly, add it to the well-beaten white, 
mixing thoroughly. Heap into an egg-cup or dainty 



134 HOW TO COOK FOR THE 

bowl. Place the bowl in the saucepan and cover the 
pan closely. Remove all from the fire and let stand 
five minutes. Serve immediately with salt and butter. 
By way of variety a few toast-crumbs may be 
dusted over the top of the egg. 

Poached Egg. 

Select a fresh egg. First toast a slice of bread and 
have some water boiling in a shallow pan. Break the 
egg into a saucer, take the pan off the stove, and 
quickly slide in the egg. Finish cooking below the 
boiling-point, basting the yolk continually until the 
white is of a creamy consistency. Remove from the 
water with a slice or large spoon. Serve on the toast 
with a few grains of salt and a small piece of butter. 

By way of variety the egg may be served on a layer 
of hot, boiled brown rice. (See page 193.) 

Soft-Cooked Eggs I. 

Place one or two eggs 20 in a quart measure or small 
saucepan, pour over them a pint of boiling water. The 
eggs must be well covered with the water. Cover 
closely, and let them stand off the fire for from eight to 
ten minutes (according to the size of the eggs). Re- 
move the eggs from the water and serve in a heated 
cup with a few grains of salt and a small piece of 
butter. 

If the eggs are very cold or the room in which they 
are cooked, increase the quantity of boiling water or 

20 If three or four eggs are desired, allow a quart of boiling 
water. When cooking a large number of eggs, lessen the 
proportion of water, or cook them in several quart measures. 



SICK AND CONVALESCENT. 135 

pour hot water over the eggs; then drain immedi- 
ately and pour over them the required quantity of boil- 
ing water. A little practice will render this method 
easy and the results uniform. 

Scrambled Eggs I. 

Break one or more eggs into a bowl and add a 
tablespoonful of lukewarm water for each egg. Beat 
with a fork until well mixed but not frothy. Cook 
in a small smooth saucepan over hot water (without 
butter). Stir slowly until they are of a jelly-like 
consistency. Serve on a round of toast or hot plate. 
Add salt and a small piece of butter. 

They may also be served in a half of a toasted 
roll. To add zest or flavor substitute stock for the 
water. 

Scrambled Eggs II. 

Follow above directions, but cook the eggs in a 
buttered omelet-pan, stirring until of a jelly-like con- 
sistency. 

Scrambled Eggs (with Rice). 

Two eggs. 

One tablespoonful of boiled rice. 

Two tablespoonfuls of water. 

A few drops of onion- juice if desired. 

Follow directions in preceding recipe, adding rice 
and onion- juice when eggs are mixed, but not cooked. 

Eggs Scrambled with Tomato. 

Two eggs. 

Two tablespoonfuls of tomato cut into small pieces. 

Salt and pepper. 



136 HOW TO COOK FOR THE 

When possible select fresh tomatoes, put them in a 
colander and pour over them boiling water. Remove 
the skins. Cut into halves crosswise, and with a sharp 
knife remove all the seeds. Cut the tomato into small 
pieces and cook quickly until tender (about five min- 
utes). Cool somewhat. Beat the eggs until well 
mixed, add the tomato, and then scramble. 

Hard Boiled Yolks of Eggs. 

Have some water boiling in a saucepan, drop in 
the yolks whole and then simmer for fifteen minutes; 
drain very dry. 

Egg Sandwich. 

One thin slice of bread. 
Yolk of one egg. 
One-half teaspoonful of butter. 
Salt to taste. 

Hard boil the yolk as in preceding recipe. If de- 
sired, toast the bread. Work the butter until soft; 
spread the bread or toast. Press the yolk through a 
sieve; heap on the bread. Season and serve plain 
or on a lettuce-leaf. If desired, another thin slice of 
bread or toast may be buttered and placed on top of 
the egg, making a double sandwich. 

Japanese Eggs. 

One-half cup of freshly boiled rice. 
One level tablespoonful of flour. 
One level tablespoonful of butter. 
Yolks of two eggs. 
One-half cup of milk. 
A grain of salt. 



SICK AND CONVALESCENT. 137 

Hard boil the yolks ; press through a sieve. Make 
a cream sauce by rubbing flour and butter together 
in a saucepan until smooth, adding the milk cold. 
Then take to the fire and stir in all directions until it 
boils. Remove from the fire and add a half-teaspoon- 
ful of salt. Pour the sauce over the boiled rice, heap 
over the egg, and reheat in a quick oven for two 
minutes. 

Or, have a little boiling water in a saucepan, in 
which place a block of wood or inverted bowl to hold 
the saucer with the egg out of the water. Cover 
the saucepan closely and steam rather slowly several 
minutes. This may be garnished with parsley. 

The yolks of eggs may also be cut into halves and 
arranged on the mound of rice, and finished as directed 
above. 

Golden-Rod Eggs. 

Hard boil the yolks of two eggs (by dropping them 
into boiling water and letting them simmer for fif- 
teen minutes). Drain and press through a sieve. 
Toast two pieces of bread; make one-half cup of 
cream sauce (I. or II. , see page 206) ; pour over the 
toast. Then heap on the yolks, season, and stand in 
a hot oven for two minutes to reheat, and serve imme- 
diately. They may be garnished with parsley or 
celery. 

Or, reheat by steaming as directed in preceding 
recipe. 

Baked Eggs. 

Make a half-cup of cream sauce (I. or II.) as di- 
rected on page 206. Beat the white of one egg to a 
stiff froth, add the sauce, beating all the while. Put 



138 HOW TO COOK FOR THE 

a layer of sauce in the bottom of an individual baking- 
dish or cup. Drop in the yolks of one or two eggs, 
cover with the sauce, and place in a pan partly filled 
with boiling water and bake in a moderate oven ten 
minutes, or cover the pan closely and steam slowly 
six minutes. 

By way of variety, dust the top with crumbs of toast 
or a little finely chopped parsley before baking or 
steaming. Serve in the cups in which they were baked. 

Shirred Eggs. 

Follow directions for Steamed Eggs, placing a 
tablespoonful of soft bread-crumbs or freshly made 
croutons in the bottom of the cup before adding the 

egg- 
Plain Omelet. 

The omelet may be made of one, two, three, or four 
eggs, according to the size desired. 

Select a small omelet- or ordinary frying-pan. Rub 
a teaspoonful of salt over the pan with a piece of 
yellow paper until perfectly smooth. Then dust it out 
carefully. 

Break the egg or eggs into a bowl, adding a table- 
spoonful of lukewarm water for each. Beat with a 
fork until thoroughly mixed (but not frothy). Put 
a small piece of butter in the pan (just enough to 
well butter it). Take pan and eggs to the fire, and 
as soon as the pan is hot, but before the butter browns, 
turn in the mixture. Shake the pan over a moderate 
fire until the eggs begin to cook. Then with a limber 
knife lift the cooked egg, allowing the uncooked por- 
tion to run underneath, and so continue until it is 






SICK AND CONVALESCENT. 139 

lightly cooked. Remove from the fire, dust carefully 
with a few grains of salt. Fold and dish. Garnish 
with parsley or celery. 

To vary the flavor beef- juice or stock may be sub- 
stituted for the water when mixing the omelet. 

Parsley Omelet. 
Follow the directions for making a plain omelet, 
adding finely chopped parsley to the mixture before 
cooking. Allow one-half teaspoonful of parsley for 
each tgg. 

Spanish Omelet. 

Add onion-juice to a plain omelet mixture before 
cooking in the proportion of three drops for each &gg. 

Onion Omelet I. 
Two eggs. 
One or two boiled onions. 

Chop or cut the onions into fine pieces, add to the 
eggs, and follow directions for a plain omelet. 

Onion Omelet II. 

Two or three eggs. 
One-half cup of onion sauce. 

Make a plain omelet. Before folding put a table- 
spoonful of onion on the part that will be the lower 
half. Fold and dish with the balance of the onions 
around the omelet. 

Tomato Omelet I. 

When possible select fresh tomatoes, wash, put them 
in a colander, and pour boiling water over them. Re- 
move the skins. Cut into halves (crosswise) and with 



140 HOW TO COOK FOR THE 

a sharp knife remove all the seeds. Cut the tomatoes 
into pieces, put them in a saucepan, and cook quickly 
until tender (about five minutes). Season with salt 
and pepper, drain, and stand over hot water while you 
make a plain omelet. Before folding, put a spoonful 
of tomatoes on the part that will be the lower half. 
Fold and dish with the balance of the tomatoes around 
the omelet. 

If canned tomatoes are used, drain off the liquor, 
free the solid portions from the seeds, and then pro- 
ceed as above. 

Tomato Omelet II. 

Three eggs. 

One-fourth cup of stewed tomatoes, or equal quan- 
tity of fresh tomatoes. 

Few drops of onion- juice if desired. 

Follow directions for making plain omelet, substi- 
tuting the tomato for the water and cooking it with the 
eggs. 

Omelet with Rice. 

Follow directions for making a plain omelet, stir- 
ring plain boiled rice into the eggs before cooking 
them. 

Allow one teaspoon ful of rice for each egg. 

If desired, a few drops of onion-juice may be added 
with the rice. 

Corn Omelet. 

Use boiled corn. Score each row of grains, and 
press out the centre of each with a fork or back of 
a knife. Make a plain omelet mixture, and for each 
egg add one tablespoonful of corn. Cook and serve 
the same as directed above. 






SICK AND CONVALESCENT. 141 

Bread Omelet. 

Allow one teaspoonful of rolled bread-crumbs for 
each egg. Soak the crumbs in cold water, stock, or 
milk for five minutes. Drain and add to a plain omelet 
mixture; cook and serve as above directed. 

Small pieces of toast or stale bread may be substi- 
tuted for the rolled bread-crumbs. 

A few drops of onion-juice may also be added with 
the crumbs if the flavor is desired. 

Omelet with Chicken. 

Follow directions for making a plain omelet. Be- 
fore cooking mix with the eggs the cold cooked white 
meat of chicken, finely chopped, allowing one table- 
spoonful of meat for each egg. 

Or, the meat may be placed on the omelet just be- 
fore it is folded. Garnish with parsley or celery. 

Omelet with Tongue. 
Make the same as Omelet with Chicken, but sub- 
stitute cold boiled tongue for the chicken. 

Delicious omelets are also made with oysters, 
creamed or in brown sauce, see page 152; with 
chicken, creamed or in a brown sauce, see page 161 ; 
and with mushrooms, see page 180. 

Souffle with Cheese. 

Three eggs. 

One-half cup of milk. 

One-quarter cup of soft bread crumbs. 

Four tablespoonfuls of grated cheese. 

A pinch of salt. 



142 HOW TO COOK FOR THE 

Cook the milk and bread until smooth, stirring all 
the while ; remove from the fire, add the yolks of eggs, 
cheese, and salt, mix well. Stir in the well-beaten 
whites, pour into a baking-dish and bake about fifteen 
minutes. Serve immediately. 

Omelet with Asparagus Tops. 

Make a plain omelet, serve around it cooked aspara- 
gus tops, with or without a cream sauce. 

Fruit Omelet. 

Make a plain omelet and fold in stewed fruit or 
fresh ripe fruit (that has been slightly sugared), such 
as sliced peaches or stoned cherries. Dust the top 
lightly with sugar and serve hot. 

Maraschino cherries, cut or chopped fine, can also 
be folded in a plain omelet when there is no objection 
to a cordial being used. 

Omelet with Jelly. 

Just before folding a plain omelet spread the upper 
half with jelly. Currant, grape, or crab-apple are 
desirable. 



¥& 



SWEEETBREADS. 

Sweetbreads are the pancreatic and thymus glands 
of the calf, and are only desirable for food so long as 
the calf is fed on milk. After that they change their 
nature. 



SICK AND CONVALESCENT. 143 

They should be used as soon as possible, as they 
quickly spoil. Unless used for puree, timbale, or raw, 
parboil them, and they will then keep twenty-four 
hours longer. 

In cutting sweetbreads a silver knife and fork must 
always be used. 

Sweetbreads Parboiled. * 

Select a fresh pair of calf's sweetbreads, wash them 
well, trim off the fat, and soak them in cold water five 
minutes. 

Have enough water boiling in a saucepan to about 
cover the sweetbreads. Drop them in, bring again to 
boiling, then simmer fifteen or twenty minutes. Add 
about a level teaspoonful of salt a few minutes before 
removing them from the fire. Drain and save the 
liquor to be used as stock for sauces, etc. 

Put the sweetbreads into cold water for a few min- 
utes to cool, then remove all the pipes and membrane 
with a silver knife. 

Unless used immediately put them in a cold place. 
They will now keep twenty-four hours. 

Broiled Sweetbreads. 

Parboil as directed above. Then (with a silver 
knife) cut each sweetbread into halves lengthwise. 
Broil lightly and baste with a little of the water in 
which they were cooked. Remove from the fire, sea- 
son, and spread with little pieces of butter. Serve on 
toast and garnish with parsley. 

The toast may be softened with the heated sweet- 
bread stock (referred to above) or a cream sauce. 

* See page 316. 



144 HOW TO COOK FOR THE 

Baked Sweetbreads. 

Parboil (as directed above) the round or heart 
sweetbread. Put in a baking-dish on a layer of pars- 
ley and celery. Cover the bottom of the pan with 
boiling sweetbread stock. Bake ten or fifteen minutes, 
basting several times. Spread with butter and serve 
with peas or a cream sauce. (See Creamed Sweet- 
breads for the sauce.) 

Creamed Sweetbreads. 

One sweetbread. 

One level tablespoonful of flour. 
One level tablespoonful of butter. 
One-fourth level teaspoonful of salt. 
One-fourth cup of milk. 

One-fourth cup of water in which the sweetbreads 
were cooked. 

Parboil the sweetbread as directed above and pick 
into pieces. Rub the butter and the flour together in 
a saucepan until smooth. Add the milk and water. 
Stir in every direction over the fire until it comes to 
a boil, add seasoning and the sweetbread. Reheat 
over hot water. Serve plain or on toast or in a toasted 
bread-box. (See page 88.) 

These may also be put into patty-cups or scallop- 
dishes, the top dusted with bread-crumbs, and placed 
in a hot oven for ten minutes. Remove and add a 
small piece of butter. 

Or, use Cream Sauce II. or III. 

Sweetbreads a la Bechamel. 

Follow the recipe for Creamed Sweetbreads, add- 
ing the well-beaten yolk of an egg and one teaspoon- 






SICK AND CONVALESCENT. 145 

ful of finely chopped parsley just before removing 
from the fire. 

Sweetbreads with Chicken. 

Follow the recipe for Creamed Sweetbreads, using 
one-half the quantity of sweetbreads and the same 
quantity of cooked white meat of chicken cut into 
small cubes. 

Sweetbread Panada. 

One-half cup of parboiled sweetbread. 
One-fourth cup of soft bread-crumbs. 
One cup of chicken stock. 
Salt to taste. 

Nearly cover the crumbs with milk and soak ten 
minutes. Cut the sweetbread into fine pieces, using 
a silver knife and fork. Press the crumbs through a 
sieve and add them to the sweetbread ; add the stock, 
and stir over the fire until it boils a few minutes ; add 
salt, and serve in a heated bowl. 

The yolk of an egg may be beaten and added just 
before it is removed from the fire. 

Sweetbread Puree I. 
One sweetbread. 
One cup of milk. 

One and one-fourth cups of cold water. 
One level tablespoonful of cornstarch or arrowroot. 
One teaspoonful of butter or one tablespoonful of 
cream. 

Salt to taste. 

Wash the sweetbread well, remove the membranes, 
etc. Soak in cold water ten minutes; drain. Cut 

10 



146 HOW TO COOK FOR THE 

fine with a silver knife and fork. Cover with the cold 

water, bring slowly to boiling, then simmer about 
twenty minutes. Press through a fine sieve. Reheat, 
add the arrowroot or cornstarch, which has been 
moistened with a little cold water. Stir until it 
thickens, add salt (pepper if allowed) and milk. 
Continue to stir until the puree is about to boil. Serve 
immediately with croutons or pulled bread. Add the 
cream or butter broken into small pieces just before 
serving. 

A yolk of an &gg may be beaten and added and one 
teaspoonful of finely chopped parsley. 

If a stimulant is desired, add one tablespoonful of 
sherry wine just before eating. 

Sweetbread Puree II. (free from Starch and thick- 
ened with Yolks of Eggs). 

Follow preceding recipe, omitting the cornstarch or 
arrowroot, and after adding the milk, stir in the yolks 
of two or three eggs slightly beaten. Be careful it 
does not boil or the eggs will have a curdled appear- 
ance. Serve as above. 

Sweetbread Salad. 

Parboil as directed above, but simmer twenty-five 
or thirty minutes. Drop it into cold water, remove 
membranes, etc., and pull into small pieces with a silver 
fork. 

Serve on lettuce-leaves with mayonnaise or French 
salad dressing. 

Sweetbreads served Raw. 

Wash thoroughly, soak in cold water thirty minutes. 
Remove all membrane and fat. Reduce to a pulp with 



SICK AND CONVALESCENT. 147 

a silver knife on a china plate. Add an equal quantity 
of thick or whipped cream. Season with a little salt 
and pepper, also celery salt if desired. 

Serve on a very tender lettuce-leaf or a thin slice 
of toast buttered. 

Sweetbread Timbale. 

One sweetbread. 

One-half cup of soft white bread-crumbs. 

One-fourth cup of milk. 

Whites of two or three eggs. 

One-fourth teaspoonful of salt. 

Wash the sweetbread thoroughly and soak in cold 
water fifteen minutes. Remove all membrane and fat. 
Reduce it to a pulp with a silver knife or fork on a 
china plate, or cut very fine. 

Moisten the crumbs with the milk and cook until 
a paste, stirring all the while. Remove from the fire, 
add one-half cup of the sweetbread, the salt, and stir 
in the well-beaten whites of the eggs. Partly fill but- 
tered tin moulds. Stand in a baking-pan partly filled 
with boiling water, and bake in a moderate oven fifteen 
minutes. 

Serve with a cream sauce or sauce bechamel. 



¥¥ 



CALF'S BRAINS. 

Brains contain a large amount of phosphorus in an 
available form, and are therefore a valuable food for 
the nervous system. 



i4« HOW TO COOK FOR THE 

To prepare. — Let the brains soak in cold water 
about one hour. Remove blood-vessels. Have enough 
water boiling in a saucepan to cover the brains, drop 
them in, bring water again to boiling, then simmer 
fifteen minutes. Add salt five minutes before removing 
from the fire (a sprig of parsley or a slice of onion 
may be cooked with the brains). Drain and, unless 
used immediately, place near ice. 

These may now be served any way in which sweet- 
breads are served. 

Brains and Rice. 

One-half cup of boiled rice. 

One-half cup of boiled brains picked into small 
pieces. 

One cup of cream or white sauce L, II., III., or IV. 
A few drops of onion- juice. 

Make the sauce, then add other ingredients, and bake 
ten to fifteen minutes. 

Brains and Fish. 

Follow above recipe, substituting one-half cup of 
boiled fresh cod or halibut for the one-half cup of 
rice. 

OYSTERS. 

On account of their appetizing flavor oysters are 
usually relished by the sick. They are more easily 
digested when eaten raw, but in this way are often 
objected to, as the common method of fattening and 
keeping oysters is either at the mouths of rivers or 
in a tub or tank of water. Now, when typhoid or 
other pathogenic germs are in the water (which often 



SICK AND CONVALESCENT. 149 

occurs, especially in some large cities), there is a pos- 
sibility that they find their way to the oyster. There- 
fore, unless fresh salt-water oysters are obtained, it 
is far safer to cook them. 

Most of their nutriment is contained in their albu- 
minous juices, and must be cooked at a low tem- 
perature or they will become tough and unpalatable. 

The muscular part, commonly known as the eye of 
the oyster, is rather difficult to digest, so it is often 
advisable (for children and invalids) to serve the soft 
portions only, which contain the stomach and digestive 
fluids. 

It is necessary that oysters be in a fresh condi- 
tion, and should be used as soon after they are opened 
as possible. They are only in season from September 
to the last of April, and should not be used for food 
at any other time. 

To prepare oysters, run your finger between the 
gills to remove any chance pieces of shell, then place 
them in a strainer and pour over them a pitcher of cold 
water. 

Always use a silver knife and fork when cutting 

oysters. 

Oysters served Raw. 

Fresh salt-water oysters must be selected. Scrub 
the shells very clean; open and serve immediately on 
the half-shell. 

Stewed Oysters I. 

Six or eight oysters. 

One cup of milk. 

A small piece of butter or one teaspoonful of cream. 

One tablespoonful of cracker-crumbs. 

A few grains of salt. 



150 HOW TO COOK FOR THE 

Place the milk and cracker-crumbs in a saucepan 
and stir over the fire until it slowly reaches the boil- 
ing-point. Drain and quickly wash the oysters with 
cold water, drain again, turn them into a hot sauce- 
pan and shake them over the fire until the gills turn 
or curl. Strain the milk and cracker-crumbs through 
a fine sieve, add to the oysters, season to taste with 
salt; add the cream or butter, and serve immediately 
with toasted crackers. 

If desired, the flavor may be varied, by adding a 
pinch of mace, celery, whole allspice, or a peppercorn 
to the cold milk. 

The yolk of an egg may be lightly beaten and added 
just before it is removed from the fire. 

Stewed Oysters II. 

Heat a cup of milk, and stir in one teaspoonful of 
cornstarch or arrowroot that has been moistened with 
a little cold milk. Then follow preceding recipe, 
omitting the cracker-crumbs. 

Panned Oysters. 

One slice of bread. 
Six large oysters. 
A few grains of salt. 
A small piece of butter. 

Toast the bread. Drain and quickly wash the 
oysters in cold water. Heat a granite or aluminum 
saucepan, pour in the oysters and gently toss or shake 
over the fire, only until the gills turn or curl. Add the 
salt, pour the oysters over the toast, add the butter, 



SICK AND CONVALESCENT. 151 

and serve immediately. Garnish with parsley or 
celery. 

Broiled Oysters. 

Select large oysters in their shells, scrub them very 
clean. Place on a broiler with bowl-shaped side of 
shell down (so as to hold all the juice). Cook over 
a quick fire until the shells open. Remove the upper 
half of the shell, season with salt and a little butter. 
Serve immediately on the half-shell. 

These may also be baked or roasted. 

Broiled on the Half-Shell. 

Select large oysters, have them opened, and keep 
the deep half-shell of each. Scrub the shells very 
clean and heat them. Drain the oysters and place one 
on each hot shell and then broil until the gills turn or 
curl. Season and serve immediately. 

These may also be cooked in a hot oven. 

Breaded Oysters on the Half-Shell. 

Prepare oysters and shells as directed in preceding 
recipe. When the oysters are washed and drained, 
dry and season both sides lightly with salt; beat an 
e §& ( or y°lk only) with a tablespoonful of warm 
water; dip into it each oyster, then roll the oyster 
in fine toast-crumbs. Place an oyster on each heated 
shell, baste with one or two teaspoonfuls of boiling 
water, and bake in a hot oven five or eight minutes. 
Add a small piece of butter and serve on the half- 
shell. Garnish with a thin slice of lemon and celery 
or parsley. 



152 HOW TO COOK FOR THE 

Baked Oysters on Toast. 

Toast a round or neatly trimmed slice of bread. 
Strip, wash, and drain six large fat oysters, place them 
on the toast in a baking-pan. Pour in just enough 
boiling stock or water to keep the toast from sticking 
to the bottom of the pan. Bake in a hot oven until the 
gills turn (about five minutes). Serve immediately 
with salt and butter. 

Creamed Oysters. 

Twelve oysters. 

One-half cup of cream sauce, L, II., or III. 

Strip, wash, and drain the oysters as above directed. 
Pour them into a heated granite or aluminum sauce- 
pan and shake or toss over the fire until the gills curl. 
Drain, this time saving the liquor. Measure and add 
to the liquor thus obtained sufficient milk to make one- 
half cup. Rub a level tablespoonful of flour and the 
same quantity of butter together in a saucepan until 
smooth, add the liquid; stir in all directions over 
the fire until it comes to a boil, add a quarter tea- 
spoonful of salt and the oysters. Reheat over hot 
water. Serve on toast or in a bread pate and garnish 
with celery or parsley. 

Fricassee of Oysters. 

Follow preceding recipe, and add the lightly beaten 
yolk of an egg and one-half teaspoonful of finely 
chopped parsley a few minutes before removing the 
oysters from the fire. Be careful it does not boil, or 
the eggs will have a curdled appearance. Serve as 
above. 



SICK AND CONVALESCENT. 153 

Scalloped Oysters. 

Strip, wash, and drain six large, fat oysters. Cover 
the bottom of an individual baking-dish with three of 
them, dust lightly with salt, and sprinkle over them 
a layer of toast- or bread-crumbs. Make another layer 
of oysters, season, and repeat the layer of crumbs. 
Bake in a hot oven about ten minutes. Baste once 
with a little boiling water or oyster stock. Serve hot 
with a piece of butter on the top. 

These may also be baked in the deep half of a shell, 
allowing about three oysters for each. 

Oysters a la Newburg. 

Follow directions for Creamed Oysters, adding the 
beaten yolks of two eggs and one-half teaspoonful of 
finely chopped parsley when reheating the oysters. 
Remove from the fire and add one teaspoonful of 
sherry wine and serve on toast or in a heated dish. 

Devilled Oysters. 

Twelve oysters. 

One-half cup of milk. 

One teaspoonful of finely chopped parsley. 

Yolk of one or two hard-boiled eggs. 

One-fourth teaspoonful of salt. 

One tablespoonful of flour. 

One teaspoonful of butter. 

Strip, wash and drain the oysters, cut them into 
small pieces with a silver knife, this time saving the 
juice with the oysters. Rub the flour and butter to- 
gether in a small saucepan until smooth, add the milk, 
and stir in all directions over the fire until it boils. 



154 HOW TO COOK FOR THE 

Press the yolks through a sieve, add the sauce, gradu- 
ally stirring all the while, add the parsley, salt, and 
oysters. Fill the mixture into the deep half of the 
oyster-shells or individual baking-dishes, dust the top 
with crumbs, and bake in a hot oven about ten minutes. 
If a hot oven is not obtainable, use toast-crumbs and 
steam ten minutes. 

Keybobbed or Club Oysters. 

Six large oysters. 

One teaspoonful of finely chopped parsley. 

Two tablespoonfuls of finely chopped celery. 

One egg. 

Bread-crumbs. 

Salt to taste. 

Strip, wash, and drain the oysters. Beat the egg 
with a tablespoonful of lukewarm water. Dip each 
oyster first into the egg } then roll in bread-crumbs. 
Cover the bottom of an individual baking-dish with 
three oysters; dust with half the parsley and make a 
layer of all the celery, dust lightly with salt. Make 
another layer of oysters, dust with parsley and salt. 
Baste with a little boiling water or stock, and bake 
in a quick oven about ten or fifteen minutes, or until 
a light brown. 

Stuffed Oysters. 

Eight oysters. 

Two tablespoonfuls of toast-crumbs. 

Two tablespoonfuls of finely chopped cooked 
chicken. 

Yolk of one egg or one teaspoonful of cream sauce. 

Salt to taste. 



SICK AND CONVALESCENT. 155 

Select large oysters, and remove the hard part (com- 
monly called the eye). 

Mix the chicken, crumbs, egg or sauce, well to- 
gether, season lightly with salt. Then fill the space 
in each oyster with this mixture. Beat an egg with 
a tablespoonful of lukewarm water, dip each oyster 
first in egg and then in stale bread or toast-crumbs. 
Dip and roll again. Scrub and heat the deep half of 
the oyster-shells, place an oyster on each and bake in 
a hot oven five or eight minutes. Add a small piece 
of butter, and serve on the half-shell. Garnish with 
parsley or celery. 

These may also be cooked and served as Keybobbed 
Oysters instead of baked on the half-shell. 

Boiled Oysters I. 

Select large fat oysters, strip, wash and drain 
them. Have plenty of boiling water in a saucepan, 
drop in about five or six oysters at a time. Cook 
about one minute or less, but only until the gills curl. 
Immediately remove the oysters with a skimmer and 
drain. Place them in a heated dish, dust lightly with 
salt, and add a small piece of butter. Serve hot. 

Oysters in a Brown Sauce. 

First make one-half cup of brown sauce; brown 
one level tablespoonful of flour in the oven or on top 
of the stove, being careful it does not burn. Remove 
from the fire and rub it with a teaspoonful of butter, 
in a small saucepan, until smooth. (Chop or cut 
three oysters finely, add one-half cup of cold water, a 
few celery-seeds, an allspice, a pinch of ground mace. 



156 HOW TO COOK FOR THE 

Bring slowly to a boil, stirring all the while; simmer 
five minutes and drain.) Add a half-cup of the stock 
thus obtained to the flour and butter; stir over the 
fire in all directions until it boils, add one-eighth tea- 
spoonful of salt and six or eight oysters (according 
to size) that have been washed and drained. Cook 
slowly, but only until the gills turn or curl. 

If desired, one teaspoonful of sherry wine may be 
added. 

Serve in a heated dish, over toast or with an omelet. 



Oyster Omelet. 

Cream some oysters or cook them in a brown sauce, 
keep them warm over hot water while you quickly 
make a plain omelet; before folding, place several 
oysters on one-half. Dish and pour around the re- 
maining oysters and sauce. Garnish with parsley and 
serve immediately. 

Creamed Oysters in a Chafing-Dish. 

Twelve oysters. 
One-fourth cup of milk. 
One-half tablespoonful of flour. 
One-half teaspoonful of butter. 
Salt to taste. 

Strip, wash and drain the oysters. Rub the flour 
and butter together in the chafing-dish until smooth, 
add the milk (light the lamp), and stir in all direc- 
tions until it boils. Add the oysters and cook slowly 
until their gills curl. Season. 



SICK AND CONVALESCENT. 157 

Creamed Breaded Oysters. 

Twelve oysters. 

One-half cup of milk. 

One-fourth cup of soft bread-crumbs. 

One tablespoonful of flour. 

One tablespoonful of butter. 

One-fourth teaspoonful of salt. 

Strip, wash and drain the oysters, cut them into 
small pieces with a silver knife, this time saving the 
juice with the oysters. 

Rub the flour and butter together in a small sauce- 
pan until smooth, add the milk and bread, and stir in 
all directions over the fire until it boils. Remove from 
the fire, add the salt, oysters, and juice. Mix well. 
Fill the mixture into large oyster-shells or baking- 
dishes, dust with stale bread-crumbs, and cook in a 
moderate oven about ten minutes. Serve with a small 
piece of butter on the top and In the shells or baking- 
dishes. 

A few drops of onion- juice and a pinch of mace 
may be added if desired when adding the salt. 



¥¥ 



CHICKENS. 

Chickens should be penned several days before 
being killed, fed on grain and water, and the last day 
given water only. The crop and intestines will then 
be empty. It will not only be more pleasant to draw 
them, but they will keep longer and the meat will have 
a better flavor. 



158 HOW TO COOK FOR THE 

The chickens should have firm flesh and be dry 
picked. To judge the age, bend the lower part of 
the breastbone; if soft and pliable, the chicken is 
young. 

When purchasing it is obvious that a reliable dealer 
be selected. 

To draw, first singe it over a gas-burner or a table- 
spoonful of burning alcohol (in a saucer). Paper 21 
may be used if twisted tightly and placed in a dish- 
pan; light it and stand to one side, turning the 
chicken over the flame until singed. ' Do it very 
quickly, that the outside of the chicken be not cooked 
at all. 

Then wash it with cold water. Cut off the head 
with a cleaver or large knife. With a sharp knife 
cut just the skin at the side of the leg- joint and over 
the top, bend back the foot, which will loosen the 
ligaments on top, remove these with a wooden skewer 
or dull-tined fork. Then carefully cut through the 
tough muscle until you come to another set of liga- 
ments ; draw these out, then cut off the foot. Do 
the other leg in the same way. Remove the oil-sac. 
Cut the skin at the back of the neck and loosen the 
crop and windpipe. Cut off both. Make an incision 
at the end of the breastbone and with two fingers 
loosen all the intestines, pulling them out in one piece. 
With a sharp knife cut around the large intestine. 
Next, remove the lungs. Wipe the chicken inside and 
out with cold water. 



21 The burning alcohol and paper are dangerous unless very 
carefully managed, as they make a larger blaze than often 
expected. 



SICK AND CONVALESCENT. 159 

One chicken may be utilized for many dishes, — 
viz., before cooking remove the meat from the breast 
and use it for a puree and timbale, then use the dark 
meat and bones for making broth, jelly, or soup. 

The whole chicken may be boiled, remove the meat, 
crack the bone, and make stock as directed under 
Boiled Chicken, use the meat for sandwich, au su- 
preme, panada, devilled, etc. 



Spring Chicken Broiled. 

Select a young chicken. Singe it carefully, re- 
move the head and feet as directed above, and split 
the chicken down the back; remove the intestines, 
etc., and with a damp cloth wipe the chicken inside 
and out. 

Break the breastbone so that it will lay flat. Place 
it on a broiler with the inside next to the fire, broil 
slowly about three-quarters of an hour. Just before 
it is done turn it and brown the skin side. Dust with 
salt and spread with butter. Serve on a heated plate 
and garnish with celery or parsley. 

If broiled over a coal-fire, keep a plate turned over 
it all the time; but if a gas-stove is used, close the 
door of the broiling-oven. 

Baste it several times with boiling stock or slightly 
salted water. 

Spring Chicken Smothered. 

Prepare a chicken as above directed, lay it in a 
baking-pan, skin side up, just cover the bottom of the 
pan with boiling water, cover the pan closely, and run 
into a hot oven for twenty minutes, remove the cover, 



160 HOW TO COOK FOR THE 

and finish cooking the chicken without it, basting fre- 
quently. Season with salt and add a little butter. 

A chicken may also be cooked in this manner on top 
of the stove if a hot oven or broiling-fire is not avail- 
able. 

Roast Chicken. 

Select a chicken about a year old. Singe, wash 
quickly with cold water, draw and truss. Place it 
in a baking-pan; put a teaspoonful of salt in one 
corner of the pan and just cover the bottom of the 
pan with melted fat. Run it into a hot oven. In five 
minutes baste, and again in ten minutes. Then reduce 
the heat slightly and cook until tender, basting every 
fifteen minutes. If the fat evaporates, add more. 
Serve hot or cold. If hot, serve with a brown or 
cream sauce. 

Boiled Chicken.* 

Prepare a full-grown chicken as for roasting. Have 
some water boiling in a large saucepan. Put in the 
chicken, cover tightly, bring to boiling, and boil five 
minutes. Then simmer until tender. About a half- 
hour before removing it from the fire add a teaspoon- 
ful of salt, one-half cup of chopped celery-tops or 
one-fourth teaspoonful of celery-seed. When tender, 
drain the chicken, remove the meat from the bones. 
Crack the bones, return them to the water in which the 
chicken was cooked, and simmer one hour more. 
Drain the broth and cool quickly; when cold, remove 
the fat and it is ready for soup, sauces, etc. (See 
Chicken Stock.) 

The meat may be used for sandwiches, panada, 
creamed, au supreme, etc. 

* See pages 316 and 317. 



SICK AND CONVALESCENT. 161' 

Creamed Chicken. 

One cup of cooked chicken (cut into blocks). 
One-half cup of cream or white sauce, I., II., III., 
or IV. 

Preferably use the white meat of a boiled or roasted 
chicken. Make the sauce, and while hot add the 
chicken and reheat over hot water for several minutes. 
Serve on a heated plate, on toast, box made of bread, 
or half of a toasted roll. 

In making the sauce, chicken stock can be substi- 
tuted for half of the milk. 

The hard-boiled yolk of one or two eggs may be 
mashed with a tablespoonful of cream to form a paste 
and add to the chicken just before serving by way of 
variety, also a small pinch of ground mace or a few 
drops of onion- juice. Or it may be garnished with 
the hard-boiled yolks of eggs pressed through a sieve 
and heaped over the top. 

Chicken a la Bechamel. 

Follow the preceding recipe, adding one-half tea- 
spoonful of finely chopped parsley and the yolk of an 
egg lightly beaten a few minutes before it is removed 
from the fire. Care must be taken that it does not 
boil, or the egg will have a curdled appearance. 

Scalloped Chicken. 

Prepare a cup of creamed chicken. Turn it into a 
small baking-dish, dust the top with bread-crumbs and 
reheat in a hot oven until a light brown, or use toast- 
crumbs and reheat by steaming. 

ii 



162 HOW TO COOK FOR THE 

Chicken Terrapin. 

One cup of creamed chicken. 

Yolks of two eggs. 

One or two teaspoonfuls of sherry wine. 

Hard boil the yolks of the eggs and press them 
through a sieve, add enough milk to form a paste; 
then mix with the creamed chicken (see preceding 
recipe), and when hot add the sherry wine, and serve 
immediately. 

A pinch of ground mace may be added to the sauce. 

Devilled Chicken. 

One-half cup of cooked chicken. 
One level tablespoonful of flour. 
One level tablespoonful of butter. 
One-half cup of chicken stock or milk. 
One teaspoonful of finely chopped parsley. 
Yolk of one egg (hard boiled). 
One tablespoonful of bread-crumbs. 
One-fourth teaspoonful of salt. 

Chop the chicken very fine or run it through a 
meat-grinder. Rub the flour and butter together until 
smooth in a small saucepan, add the stock and stif 
in all directions over the fire until it boils, add salt, 
chicken, parsley, bread-crumbs, and yolk of egg 
mashed fine. Mix well. Fill into individual dishes 
or cases, sprinkle lightly with bread-crumbs, and 
brown in a quick oven. 

If desired, a few drops of onion-juice or a pinch 
of ground mace may be added. 



SICK AND CONVALESCENT. 163 

Chicken au Supreme. 

One-half breast of cooked chicken. 
One-half cup of cream sauce. 

Remove the half breast in one piece from a boiled 
or roasted chicken. Pour over it the cream sauce, 
sprinkle, lightly with rolled toast-crumbs. Reheat in 
a hot oven five minutes or more. Garnish with pars- 
ley or the hard-boiled yolk of an egg pressed through 
a sieve. 

Chicken and Mushrooms. 

See page 180. 

Chicken in Brown Sauce. 
One cup of cooked chicken (cut into blocks). 
One level tablespoonful of browned flour. 
One level tablespoonful of butter. 
One-half cup of chicken stock. 
One-fourth teaspoonful of salt. 
A few drops of onion- juice or one teaspoonful of 
sherry wine. 

Put the ordinary bread flour in a baking-pan and 
then into the oven until a light brown. Rub the flour 
and butter together in a saucepan until smooth, add 
the stock and stir over the fire until it is boiling, add 
the salt, chicken, and onion-juice. Reheat over hot 
water. If sherry wine is used, add at the last mo- 
ment. Serve on a heated plate, on toast, or with an 
omelet, etc. 

Minced Chicken with Poached Egg (Yolk). 

Prepare a half-cup of chicken with either a brown 
or a cream sauce and pour it over two pieces of toast. 



io 4 HOW TO COOK FOR THE 

Make two shallow wells in the centre of each and 
drop in the yolks of the eggs only. Run them into 
a hot oven for five minutes. Serve immediately. 

A few crumbs of toast may be sifted over the top 
of the yolks by way of variety. 

Or, separate the eggs and drop the yolks into boil- 
ing water, then let them simmer for five minutes. 
Carefully drain, and serve them on top of chicken and 
toast as above directed, but do not reheat them in the 
oven. 

Chicken Sandwich. 

See page 202. 

Chicken and Rice. 

One-half cup of browned or plain boiled rice. 
One-fourth cup of cooked chicken. 

Select a piece of cheese-cloth about ten inches square. 
Put the rice in the centre, making a round pile, one- 
quarter inch in thickness. Place the chicken on the 
rice, keeping it from the edges. Gather the corners of 
the cloth together and hold. in the shape of a ball. Tie 
tightly, throw into boiling chicken stock for five min- 
utes. Remove the cloth and serve with a sauce and 
garnish with hard-boiled yolk of an egg and parsley. 

The rice-moulds may also be filled with devilled 
chicken by way of variety and then finished as above. 

Chicken in White-Jelly. 

One-half cup of cream sauce, I. II., III., or IV. 
White meat of one-half a cold boiled or roasted 
chicken. 

One-half teaspoonful of gelatin. 



SICK AND CONVALESCENT. 165 

Cover the gelatin with cold water and let it stand 
while you make a half-cup of cream sauce; then add 
it to the sauce and stir until dissolved; add a few 
drops of onion- juice. Strain, and when nearly cool 
pour it over the chicken, which has been cut into neat 
pieces or sliced and well seasoned. Serve cold on a 
tender lettuce-leaf or garnished with young celery. 

The top may sometimes be sprinkled with rolled 
toast-crumbs and finely chopped parsley before the 
jelly has formed. 

The jelly may also be cut into slices and served 
with thin bread-and-butter sandwiches or toast. 

Chicken in Clear- Jelly. 

One-half cup of chicken stock. 
One-half teaspoonful of gelatin. 
One-half cup of cooked chicken. 

Cover the gelatin with cold water and let it stand 
about fifteen minutes. Use well-flavored and sea- 
soned stock, bring it to a boil, then add the gelatin 
and stir until it is all dissolved, remove from the fire 
and pour into a cold bowl; when cool, finish as in 
preceding recipe. 

Creamed Breaded Chicken. 

One-half cup of cooked chicken. 
One-quarter cup of soft bread-crumbs. 
One-half cup of cream sauce. 
One-fourth teaspoonful of salt. 

Make the cream sauce (see page 206), add chicken 
cut into small pieces, and the soft white crumbs. Mix 



166 HOW TO COOK FOR THE 

well. Turn into individual baking-dishes. Dust the 
top with stale bread-crumbs and brown in a quick 
oven. 

A few drops of onion-juice may be added with the 
chicken if desired. 

Chicken Timbale. 

One-half cup of soft bread-crumbs. 

One-fourth cup of milk. 

One-half cup of white meat of chicken* 

Whites of three eggs. 

One-fourth teaspoonful of salt. 

Put the meat twice through a meat-grinder or chop 
it very fine. Moisten the crumbs with the milk and 
stir over the fire until it becomes a smooth paste. Add 
it to the chicken, season and mix, then stir in the well- 
beaten whites. Partly fill buttered tin moulds. Stand 
them in a baking-pan partly filled with boiling water 
and bake in a moderate oven about twenty minutes. 

Cover them with paper while baking to keep them 
from browning. Serve hot with a cream, parsley, or 
egg sauce. 

By way of variety, a few drops of onion-juice and 
one-half teaspoonful of finely chopped parsley may be 
added to the raw chicken. 

Chicken Souffle. 

One-half cup of cold cooked chicken. 
One-half cup of milk. 
One-eighth teaspoonful of salt. 
One-half teaspoonful of chopped parsley. 



SICK AND CONVALESCENT. 167 

One level teaspoonful of cornstarch. 

One egg. 

One tablespoonful of soft bread-crumbs. 

Cook the crumbs and milk until smooth, stirring all 
the while, add the cornstarch, which has been moist- 
ened with a little cold water. Remove from the fire. 
Add the yolk of egg, parsley, chicken (which has been 
chopped very fine or run through a meat chopper) , and 
salt. Then stir in the well-beaten white of egg. Pour 
into a well-greased baking-dish and bake in a quick 
oven ten minutes. Serve immediately in the dish in 
which it was cooked. A little mace or a few drops of 
onion may be added by way of variety. 

BIRDS. 

Those having dark flesh should be served rare and 
those with white flesh well done. This is a general 
rule that applies to all birds. 

Birds Broiled. 

Prepare and broil the same as directed for a Spring 
Chicken (page 159). Serve on toast. The toast may 
be softened with chicken stock or beef -juice, etc., or 
buttered. Allow less time for a bird to cook than a 
chicken (about fifteen to twenty-five minutes). 

Birds Smothered. 

See directions for Smothered Chicken, allowing less 
time for the bird to cook. And serve it on toast as 
above directed. 



168 HOW TO COOK FOR THE 

Birds Roasted. 

Prepare as directed for chicken. Place in a 
baking-pan on a layer of celery and parsley. Cover 
the bottom of the pan with boiling water or stock and 
place it in a hot oven from fifteen to thirty minutes 
or until tender. Baste frequently. Serve on toast and 
season with salt. If desired, the toast may be softened 
with beef-juice, stock, or simply buttered. Garnish 
with celery. 

Currant- jelly may be also used at times. 

Squabs. 
Cook as directed under Birds. 



&¥ 



BEEF AND MUTTON. 

Scraped Beef. 

Select one-half pound of beef from the tender side 
of the round. Have the meat cut into thin slices. 
Place on a board and scrape it lightly with a sharp 
knife, first on one side, then on the other, turning 
often, until you have the pulp of the meat separated 
from the tough stringy fibre. Form lightly into cakes 
or pats and either broil or pan broil them. Season 
with a little salt. Serve on a hot plate. Add a small 
piece of butter, and garnish with parsley, celery, or 
young lettuce. 

A few drops of fluid beef extract may be added 
with the butter if desired. 



SICK AND CONVALESCENT. 169 

Or j serve on a round of toast. The toast may be 
softened with hot beef-tea or beef- juice. 

Beef Sandwich. 

Toast a thin slice of bread. Spread one side with 
beef scraped as directed above. If a gas-stove is used, 
broil lightly ; if not, place in a hot oven a few moments 
until lightly cooked. Season with salt and serve on a 
heated plate. 

A small piece of butter and, if desired, a few tea- 
spoonfuls of hot beef-tea or beef-juice may now be 
added. 

Raw Beef Sandwich. 

One-fourth pound of beef. 

Two thin slices of bread or toast. 

Salt or celery salt. 

Select well-flavored beef and have it cut into thin 
slices. Scrape with a sharp knife, just removing the 
pulp. Season lightly. Place a thin layer between the 
bread or toast, which has been buttered or not as 
desired. Serve on a lettuce-leaf. 

If desired very fine, after the meat is scraped it may 
be rubbed through a sieve. 

Broiled Beefsteak. 

Select a sirloin or tenderloin steak at least one inch, 
or, better, an inch and a half or two inches, in thick- 
ness. Wipe with a damp cloth. 

When a coal-stove is used a fire of glowing red 
coals is necessary. Heat a wire broiler, rub the wires 
quickly with a piece of suet; place the steak between 
it. Then hold the steak near the fire and sear it 



170 HOW TO COOK FOR THE 

quickly on one side, then turn it and sear the other 

side. Now finish the broiling slowly, turning it often. 
A steak one inch in thickness will require about eight 
minutes or less to cook; whereas allow about ten 
minutes if one and a half inches. When done dust 
on each side with salt, serve on a heated dish spread 
with butter. Garnish with parsley or tender celery. 

When a gas-stove is used a broiler or broiling-oven 
is necessary. In this case light the gas and thoroughly 
heat the broiler. Grease as above, place the steak and 
put as near the flames as possible, searing on one 
side; then turn the steak (with a limber knife) and 
sear the other side. Now either reduce the heat or 
place the meat farther from the heat and cook slowly 
until done, and turning once again if a thick steak. 
Serve as above directed. 

Pan Broiling. 

Heat a frying- or omelet-pan, and when very hot 
put in the meat. Sear on one side, then turn and 
sear on the ether side (in turning use a limber knife 
or turner), and so retain all the juice possible. Finish 
cooking more slowly, turning the meat often. 

Season and serve as directed for Broiled Steak. 

The above applies to lean meat, as Hamburg steaks, 
etc. When pan-broiling a steak or chop (any meat 
with fat) finish cooking by turning every minute over 
a hot fire, thus preventing the fat from being rendered 
and frying the meat. 

Roast of Beef. 

Select a rib roast (preferably two ribs) and place 
in a baking-pan, ribs down. Put a teaspoonful of 



SICK AND CONVALESCENT. 171 

salt in one corner and pour in enough melted fat 
to cover the bottom of the pan. Place in a very hot 
oven. In ten minutes begin to baste; then again in 
ten minutes. Now it should be seared all over, so 
reduce the heat slightly and allow it to cook fifteen 
minutes for each pound of beef. Baste frequently. 
Serve on a heated plate. 

If a one-rib roast is selected, place in a very hot 
oven as above directed, but begin basting in five min- 
utes, then again in five minutes. Now reduce the heat 
slightly and only allow it to cook twelve minutes for 
every pound. 

If the fat evaporates from the bottom of the pan, 
add more. 

Hamburg Steaks. 

Select a half-pound of beef from off the round, 
remove all fat and gristle; run it twice through a 
meat-chopper or chop it very fine. Season lightly with 
pepper. 

Moisten the hands with cold water and gently shape 
the meat into several round cakes or steaks. Broil 
or pan broil them as directed. Season with salt and 
serve plain or with a brown or tomato sauce. 

If desired, a few drops of onion-juice may be added 
to the chopped meat. 

Mutton-Chops Broiled. 

Have the chops cut at least one inch, or, better, an 
inch and a half, in thickness. Broil exactly the same 
as directed for beefsteak. When serving, the butter 
may be omitted. 



172 HOW TO COOK FOR THE 

French Chops. 

Trim all the meat and fat from the bone of a rib 
chop except the large muscle at the thick end. Broil 
as directed above. 

Boiled Mutton. 

Select a leg or shoulder of mutton. Wipe it care- 
fully with a damp cloth. Dust thickly with flour, 
wrap it in a piece of cheese-cloth, tie. Place it in 
a kettle of boiling water and boil rapidly five min- 
utes; then simmer until done, allowing it to cook 
twenty minutes to each pound. Add one teaspoonful 
of salt fifteen minutes before removing it from the 
fire. 

Roast of Mutton. 

Follow directions for a Roast of Beef, allowing it 
to cook fifteen minutes for each pound. 

Mutton Stew. 

Two chops (one-half pound), or upper part of rack. 

One quart of water. 

Two toasted crackers. 

Three-fourths cup of diced potatoes. 

One teaspoonful of cornstarch. 

Salt and pepper. 

Remove the outside skin and fat from the chops, also 
the large muscle at the thick end. Crack the bones 
and cut the meat trimmings left on the bones into 
small pieces. Cover the bones and trimmings with cold 
water; bring slowly to a boil and simmer about two 
hours, or until reduced to one pint. Strain and cool 



SICK AND CONVALESCENT. 173 

quickly. When cold, remove all fat. Reheat, and when 
boiling add the meat (the large muscles) cut into 
several pieces and simmer until tender, add one-half 
teaspoonful of salt and a dash of pepper. 

Moisten the cornstarch with a little cold water, add 
to the stew, and stir until it thickens. Now add the 
diced potatoes, which have been freshly boiled, and 
simmer about five minutes longer. 

If desired, add a few drops of onion-juice. Serve 
with toasted crackers. 

Boiled Bacon. 

Wash a piece of bacon well in cold water. Cover 
with fresh cold water, bring to boiling, then simmer 
fifteen or twenty minutes for each pound. Drain, and 
serve in thin slices. 

Broiled Bacon. 

Cut the bacon into very thin slices, trim off the out- 
side skin. Place between a wire broiler (if coal stove 
is used) and broil over a moderate but clear fire from 
two to three minutes, turning several times (care must 
be exercised that the bacon is not charred or burned, 
but crisp and brown). // gas range is used, place 
bacon on the broiler and place under flame, with a knife 
turn several times. Serve immediately. 

¥¥ 

FISH. 
Broiled Fish. 

Select blue-fish, shad, fresh mackerel, trout, etc. 
Be sure all the scales are removed, and have the fish 



174 HOW TO COOK FOR THE 

split down the back and cleaned. Wash quickly in 
cold water. Rub a broiler with suet ; put on your fish 
and broil the same as steak, exposing the flesh or in- 
side to the fire first. Remove from the fire, season 
with salt, and serve on a hot plate with a small piece 
of butter spread over it. Garnish with parsley and 
lemon. 

If a gas-stove is used : Heat a plank of hard smooth 
wood, such as oak or hickory, about two inches in thick- 
ness. Place the fish, skin side down, on the board. 
Put under the broiler or in the oven. Cook at a high 
temperature for the first five minutes, then reduce the 
heat and cook slowly until done. Baste several times 
with slightly salted boiling water. Serve from the 
plank on which it was cooked. Season lightly with 
salt and spread with butter. Garnish with parsley and 
slices of lemon. 

This method is called planking. 



Baked Fish. 

Select a white-fleshed fish, free it from scales and 
have it drawn from the gills. Wash quickly in cold 
water. Place in an enamel- or agate-ware baking-pan 
(if iron pan is used place yellow or white paper under 
fish), dust with pepper, and just cover the bottom of 
the pan with boiling water. Add a teaspoonful of salt 
in a corner of the pan. Bake in a hot oven, basting 
every ten minutes. Add more boiling water when it 
evaporates. Bake fifteen minutes for each pound. 
Dish carefully and serve with a cream or egg sauce. 
Garnish with parsley and slices of lemon. 



SICK AND CONVALESCENT. 175 

Boiled Fish. 

Prepare a fish as for broiling or baking. Drop it into 
boiling water, then simmer until tender, allowing ten 
minutes for each pound. When nearly done add salt. 
Drain, and serve with a cream sauce, sauce Holland- 
aise, or egg sauce. 

If boiling a large fish, wrap it in one thickness of 
cheese-cloth so it can be removed without breaking. 

To vary the flavor, add to the water before adding 
the fish a slice of onion, a small bay-leaf, or blade of 
mace. 

Smelts. 

Prepare the same as a large fish, and broil or plank 
for a few minutes. 

Creamed Fish. 

One-half pound cooked (white) fish. 
One-half cup of cream or white sauce, L, II., III., 
or IV. 

Preferably select sea-bass, rockfish, trout, etc. Boil 
or bake as directed in preceding recipes. Pick into 
pieces, removing all bones and skin. Make the sauce, 
add the fish, and reheat over hot water. Garnish with 
parsley or yolk of egg. 



Scalloped Fish. 

Follow the preceding recipe, putting the fish and 
sauce into a baking-dish, dusting the top with bread- 



176 HOW TO COOK FOR THE 

crumbs, and place in a hot oven to reheat (about five 
minutes). 

Garnish with finely chopped parsley or the hard- 
boiled yolk of an egg pressed through a sieve, or both. 

Fish a la Bechamel. 

Follow the recipe for Creamed Fish, adding the 
lightly beaten yolk of one egg and a teaspoonful of 
finely chopped parsley just before removing it from 
the fire. 

Fish and Rice. 

Follow any of the above recipes, using half the 
quantity of halibut and an equal quantity of plain 
boiled rice. 

Fish Pudding. 

One-half cup of cooked fish. 

One-half cup of milk. 

One egg. 

One-fourth level teaspoonful of salt. 

A few drops of onion- juice if desired. 

Select any white fish, as halibut, cod, trout, etc., 
which has been boiled, baked, or broiled. Pick it into 
small pieces and free it from bones. Beat the egg until 
light, add the milk, fish, and seasoning. Bake about 
fifteen minutes. 

Fish Timbale. 

One-half cup of raw fish. 
One-half cup of soft bread-crumbs. 
One-fourth cup of milk. 
One-fourth teaspoonful of salt. 
Whites of three eggs. 



SICK AND CONVALESCENT. 177 

For these use a good white fish, such as halibut. 
Remove all bones and skin. Pick into fine pieces and 
then measure a half-cup. 

Put the milk and crumbs into a small saucepan and 
stir over the fire until it is a smooth paste. Remove 
from the fire. Cut or chop the fish very fine with a 
silver knife, add it to the milk and bread, also add the 
salt. (If desired, a pinch of mace, a few drops of 
onion- juice, or a half-teaspoonful of finely chopped 
parsley may be added) . Beat the mixture with a silver 
fork and stir in the well-beaten whites of eggs. Partly 
fill buttered tin moulds. Place them in a baking-pan 
partly filled with boiling water and bake in a moderate 
oven fifteen or twenty minutes. 

Garnish with parsley and hard-boiled yolk of an egg 
pressed through a sieve. Serve with a cream sauce. 



Fillets of Fish. 

Select a slice' of halibut about one inch in thick- 
ness. Boil as directed. Drain very dry. Cut into 
pieces. When cold dip in the yolk of two eggs which 
have been slightly beaten with a tablespoonful of 
water, then in crumbs of toast, dip again in egg and 
then in crumbs. Heat in a hot oven about five min- 
utes. 

Serve with a small piece of butter on the top of 
each and a cream sauce. Garnish with parsley and 
slices of lemon. 

Put a little boiling water in the bottom of the 
baking-pan to keep the fillets from burning, and baste 
(while cooking) once or twice. 

The fillets may be dipped in a cold cream sauce and 
12 



178 HOW TO COOK FOR THE 

then into crumbs if desired instead of the egg and 
crumbs. 

If a hot oven is not obtainable, reheat by steaming. 

Fish a la Creme. 

One cup of pieces of cooked fish. 
One teaspoonful of chopped parsley. 
One-fourth teaspoonful of salt. 
Yolk of an egg. 
One cup of cream sauce. 

Make the cream sauce, beat the yolk until light, add 
to the sauce .also the parsley and salt. Put a layer of 
this sauce in a baking-dish, then a layer of fish, and 
so on, having the last layer sauce. Dust the top with 
bread-crumbs and brown in the oven. Serve in the 
same dish. This may also be baked in individual 
dishes. 

Salmon a la Creme. 

Select fresh salmon and follow recipe for Creamed 
Halibut. 

Devilled Fish. 

One-half pound of cold boiled fish. 

One-half cup of milk. 

Yolks of two eggs. 

A few drops of onion- juice. 

One tablespoonful of flour. 

One-half tablespoonful of butter. 

One teaspoonful of chopped parsley. 

Hard boil the yolks of eggs and press them through 
a sieve. Pick the fish into small pieces. 



SICK AND CONVALESCENT. 179 

Rub the butter and flour together in a saucepan 
and add the milk cold, stir in all directions over the 
fire until it boils. Remove from the fire, add the fish, 
yolks, one-fourth teaspoonful of salt, a dash of pepper, 
parsley, and onion- juice. Fill individual baking-dishes 
or shells with this mixture, brush the top with a 
lightly beaten yolk of an egg, dust with fine bread- 
crumbs, and run into a hot oven for five minutes, or 
use toast-crumbs and heat by steaming. 

Moulded Fish. 

Boil fish as above directed. Pick into pieces. 
Butter a china baking-cup. Mix the fish with just 
enough cream sauce to hold it together, partly fill the 
cups with this mixture. Place in a baking-pan partly 
filled with boiling water and reheat in a hot oven (five 
minutes). Turn carefully from the mould and serve 
immediately with a cream sauce or sauce Hollandaise 
which you have made and kept hot over water. 

Garnish with finely chopped parsley and a hard- 
boiled yolk of egg pressed through a sieve. 



** 



MUSHROOMS. 

Hothouse or fresh mushrooms should only be pur- 
chased from a reliable dealer, unless the purchaser or 
cook is familiar with the different varieties to know 
which are edible, as some are poisonous. 

They should not be peeled, as much of the flavor 
would then be lost, but must be well washed in several 



180 HOW TO COOK FOR THE 

cold waters, tossing them up and down to be sure 
nothing is lodged in the gills. Drain and cook whole 
or in slices, as desired. 

Mushrooms are usually about ninety per cent, water, 
and are valuable on account of their agreeable flavor, 
and form a pleasant combination with chicken, sweet- 
breads, eggs, etc. 

Care must be exercised that they are cooked slowly, 
or they will be rendered tough and indigestible and 
their flavor lost. 

If canned mushrooms are used they only require to 
be reheated. They have already been cooked, and 
much heat would render them tough. The flavor is 
inferior to the fresh mushrooms. 



Mushrooms in a Cream Sauce. 

One-half cup of mushrooms. 

One-half cup of milk. 

One-half tablespoonful of flour or cornstarch. 

One-half tablespoonful of butter. 

One-fourth teaspoonful of salt. 

Wash the mushrooms thoroughly in cold water, 
drain. Do not peel, cut them into slices (up and 
down with the gills). 

Put the butter in a saucepan, and when melted (not 
browned) add the mushrooms, dust with the salt and 
cook slowly about five minutes or until tender. 

Add the milk gradually to the flour or cornstarch, 
stirring all the while until smooth. Add to the mush- 
rooms and stir until it boils. Serve on toast or as a 
sauce for chicken, steak, omelet, etc. 



SICK AND CONVALESCENT. 181 

Mushrooms in a Brown Sauce. 

One-fourth pound of mushrooms. 
One tablespoonful of butter. 
One-fourth teaspoonful of salt. 

Put the butter in a saucepan, when melted (not 
browned) add the mushrooms, dust with salt, stir and 
cook slowly about five minutes or until tender. 

Serve on toast or as a sauce for chicken, Hamburg 
steak, etc. 

Broiled Mushrooms. 

Select large mushrooms, wash them well, remove 
the stems, dust lightly with salt and pepper. Broil 
lightly until tender. Serve on toast with a small piece 
of butter. 

Baked Mushrooms. 

Prepare as above directed, then bake in a moderate 
oven about ten minutes or until tender. Baste twice 
with hot chicken stock. 

Mushroom Soup I. 

One cup of mushrooms. 

One cup of chicken stock. 

One cup of milk. 

One tablespoonful of cornstarch. 

One teaspoonful of butter. 

Yolk of one egg. 

One-half teaspoonful of salt. 

Wash the mushrooms thoroughly in cold water. Do 
not peel, cut them into thin slices (up and down with 
the gills). 

Put the milk and stock in a double boiler, and when 



182 HOW TO COOK FOR THE 

hot add the mushrooms and salt. Cook slowly about 
five minutes or until tender, then stir in the cornstarch, 
which has been moistened with a little cold water. 
Cook several minutes, then add the yolk of egg 
lightly beaten. Serve with croutons and the butter 
broken into small pieces. 

If desired, the soup may be pressed through a fine 
sieve just before the yolk of tgg is added. 

Mushroom Soup II. (thickened with Yolks of Eggs 
and free from Starch). 

Follow preceding recipe, but omit the cornstarch, 
and add the yolks of three eggs instead of the one 
yolk. 

Mushroom Soup III. 

Follow directions for " Mushrooms in a Cream 
Sauce," using double the quantity of milk or the 
equivalent of chicken stock. 



¥¥ 



VEGETABLES.* 

Green Vegetables, or those that grow above the 
Ground (Boiled). 

Only fresh, unwilted vegetables should be used. 
Wash well in cold water. Have fresh water boil- 
ing in a saucepan. Add one teaspoonful of salt to 
each quart of water. In a few minutes add the vege- 
tables, bring the water again to boiling, then boil very 
slowly until tender; i.e., the water should only have 
slight motion. Drain and serve, 

* See page 316. 



SICK AND CONVALESCENT. 183 

This rule applies to asparagus, corn, young peas, 
Lima beans, string-beans, celery, kale, spinach, toma- 
toes, etc. 

By way of variety, all of these vegetables may be 
served with a cream sauce, made as follows: 



Cream Sauce I. 

Rub one level tablespoonful of butter and the same 
quantity of flour together in a small saucepan. Add 
one-fourth cup of milk and one-fourth cup of water 
(except asparagus, spinach, and tomatoes) in which 
the vegetable was cooked. Stir in all directions over 
the fire until it comes to boiling, add one-eighth level 
teaspoonful of salt and a dash of pepper. 

Cream Sauce II. 

Put one-fourth cup of milk and same quantity of 
water in which the vegetable was cooked into a small 
saucepan, and when boiling stir in a level teaspoonful 
of cornstarch or arrowroot that has been moistened 
with a little cold water. Cook for a minute, remove 
from the fire, and add a small piece of butter, one- 
eighth level teaspoonful of salt, and a dash of pepper. 

Cream Sauce III. (thickened with Egg). 

Follow directions in preceding recipe, omitting the 
starch and adding the slightly beaten yolk of one egg. 
Finish as above, being careful that the sauce does not 
boil after the egg is added, or it will have a curdled 
appearance. 



184 HOW TO COOK FOR THE 

Asparagus. 

Pare or scrape the lower part of the stems, wash 
well in cold water, and tie into bundles, placing the 
heads all one way. Cook as directed above under 
Green Vegetables. 

Asparagus may also be served on toast with a cream 
sauce or simply buttered. 

Spinach. 

Cut off the leaves and throw into cold water. Toss 
up and down several times, then drain and place them 
in another pan of fresh water. Repeat this washing 
several times, making sure you have removed all the 
dirt and sand. Drain, and throw them into a large 
saucepan containing just enough water to cover the 
bottom. Sprinkle salt over the spinach, cover the 
saucepan, and cook six to ten minutes. Drain very 
dry. Cut fine with a silver knife and fork, serve hot 
with small pieces of butter broken over the top and a 
hard-boiled yolk of egg rubbed through a sieve. 

Moulded Spinach. 

Follow the preceding recipe for cooking the spinach, 
and when it is chopped fine press into heated baking- 
cups or moulds that you have buttered. Turn out on 
your serving dish and garnish with the hard-boiled 
yolk of egg pressed through a sieve. 

If cold, reheat the spinach by placing the cups in a 
pan containing boiling water and then into a hot oven 
for five minutes. 

Cream of Spinach Soup. 

See page no. 



SICK AND CONVALESCENT. 185 

Boiled Corn. 

Corn is at its best when cooked as soon as possible 
after it is picked, as it soon loses its sweetness. Select 
young ears, remove the husks and every thread of the 
silk. Drop into boiling salted water and boil until 
tender (from five to ten minutes). Drain and serve. 

To Eat Corn. 

Score every row of grains with a sharp knife, spread 
lightly with butter, and with the teeth press out the 
centre of the grain, leaving the hull on the cob. This 
way it is safe for an invalid to eat, as the hull is the 
only part which is indigestible. 

Corn baked in the Husk. 

Put the ear of corn, husks and all, into a hot oven 
and bake until tender (about fifteen or twenty min- 
utes). Remove the husks and silk, score, and serve 
with butter and salt. 

Corn is much sweeter cooked in this manner. 

Corn Pudding I. 

Two ears of corn. 
One egg. 

One-half cup of milk. 
A pinch of salt. 

Beat the egg until light, add the milk, salt, and 
grated corn. Pour into a baking-dish and bake until 
a custard has formed. 



186 HOW TO COOK FOR THE 

Corn Pudding II. 

Two ears of corn. 

One egg. 

A pinch of salt. 

Remove husks and silk from the corn. Score each 
row of grains, and press out the centre of the grain 
with a fork or the back of a knife. Separate the egg. 
Add the yolk and salt to the corn. Beat the white to 
a stiff froth, mix all together and pour into a small 
baking-dish and bake about fifteen minutes. 

If boiled corn is used, it will be baked in ten 
minutes. 

Corn Cakes. 

Follow the above recipe, but drop the corn mixture 
by spoonfuls on a hot (ungreased) soapstone griddle 
and bake until brown, then turn and brown on the 
other side. Serve hot with a small piece of butter on 
each. 

Tomatoes served Raw. 

Select two firm, red, ripe tomatoes, place in a colan- 
der and pour boiling water over them. Then care- 
fully remove the skins. Cut a slice from the bottom 
of each and with a small, sharp knife remove all the 
seeds. Chop one tomato rather fine and fill into the 
hollow portions of the other. Chill on the ice and 
serve with French salad dressing or mayonnaise. 
Garnish with a lettuce-leaf. 

Panned Tomatoes. 

Prepare two tomatoes as above directed, dust lightly 
with pepper and salt and place in a small baking-pan, 



SICK AND CONVALESCENT. 187 

cover the bottom of the pan with boiling water and 
bake in a hot oven ten minutes. Serve with a small 
piece of butter on the top or with a cream sauce. 

Stuffed Tomatoes. 

Follow preceding recipe, filling the tomatoes with 
small pieces of stale bread or, preferably, with toast, 
season lightly with salt, and if desired add a few drops 
of onion-juice. Bake and serve as above directed, 
basting once or twice. 

Stewed Tomatoes. 

Select fresh tomatoes, remove skins and seeds as 
above directed. Cut into small pieces. Place in a 
saucepan and cook as quickly as possible until soft 
(about five minutes). Season with salt and pepper. 
Serve hot with a small piece of butter on neatly cut 
slices of toast, or drain and serve on a hot saucer. 
Cooked thus (quickly), they will not taste acid. Never 
use sugar. 

Scalloped Tomatoes. 

Skin, remove the seeds, and cut ripe tomatoes into 
pieces as directed in preceding recipe. Select a small 
or individual baking-dish, cover the bottom with pieces 
of tomato, add a layer of small pieces of toast or stale 
bread, then another layer of tomatoes, dust with salt 
or pepper. Bake in a hot oven ten or fifteen minutes. 
Serve with a small piece of butter broken over the top. 

If desired, a few drops of onion-juice may be added 
before cooking. 

Green Peas. 

Remove them from their pods just before using and 
cook as directed under Green Vegetables. 



188 HOW TO COOK FOR THE 

When cooked, they may also be pressed through a 
sieve when the skins are objectionable. 

Lima Beans. 

Select small, tender, and young lima beans. Remove 
from their shells and boil as directed above. When 
eating, reject the skins or slip them off just before 
serving. 

Boiled Onions. 

Remove the dry outside skin and cook until tender, 
as directed for Green Vegetables. Serve with butter 
or a cream sauce. 

Baked Onions I. 

Select large new onions and bake in their skins in a 
hot oven one hour. Remove skin and serve imme- 
diately with a little salt and butter. 

Baked Onions II. 

Boil a medium-sized onion, and when nearly done 
drain, and place it in a small baking-dish and pour 
over one-half cup of cream sauce or boiling water. 
Bake about twenty minutes or until very tender. 

Devilled Onions. 

One-half cup of boiled onions. 
One-half cup of cream sauce. 
Yolk of one egg (hard-boiled). 

Chop the onions rather fine, mash the yolks and add 
the sauce, slowly stirring all the while ; add the onions, 
pour into a baking-dish, dust the top with stale bread 
crumbs, and bake fifteen minutes. 



SICK AND CONVALESCENT. 189 

Cooked Cucumbers. 

Remove the green rind, cut into quarters lengthwise. 
Remove the seeds and cook as directed under Green 
Vegetables. Serve with a cream sauce. 

Stewed Celery. 

Scrape and wash the stalks in cold water. Cut into 
pieces about one inch long. Drop into boiling salted 
water (add one teaspoonful of salt for each quart of 
water), and let the water again come to a boil and 
boil slowly until tender. Serve in a cream sauce. 

Brussels Sprouts. 

Pick off all the dead leaves from the sprouts. Wash 
well in cold water. Cook and serve the same as stewed 
celery. 

Savoy Cabbage. 

Remove the outer leaves from the cabbage ; cut into 
rather small pieces and boil gently until tender. Serve 
with a little butter or a cream sauce. 

Baked Potatoes. 

Select medium-sized potatoes. Scrub them thor- 
oughly in cold water. Bake them in a hot oven until 
soft (about forty-five minutes). Then remove from 
the oven and gently roll in a cloth between the hands 
to make them mealy. Be careful not to break the skins. 
Open just before eating and serve with salt and butter. 
They must turn out white, dry, and mealy. 

Stuffed Potatoes. 

Two medium-sized potatoes. 
One egg. 



190 HOW TO COOK FOR THE 

A .pinch of salt. 

One teaspoonful of hot milk. 



Bake the potatoes as directed in preceding recipe. 
When done cut into halves. Scoop out the potato into 
a hot bowl, add salt and hot milk, and beat with a 
fork until light. Beat the white of egg to a froth, 
add the potatoes. Fill the skins with this mixture, 
heaping it on the top; brush them with the yolk of 
an egg and brown in a quick oven. Serve in the skins. 

Boiled Potatoes. 

Wash well and pare, cover with boiling water and 
boil untii tender. Just before they are done pour in 
a cup of cold water, bring again to boiling (this will 
drive the heat to the very centre of the potatoes and 
make them mealy). Drain and dust with salt. Serve 
very hot with a little butter. 

Grilled Potatoes. 

Boil a large white potato until soft, drain, and season 
lightly with salt. Cut into slices about three-eighths 
of an inch in thickness. Broil rather slowly until they 
become a golden brown, serve hot with a little butter 
and more salt if desired. 

Creamed Potatoes. 
Two potatoes. 

One level tablespoonful of flour. 
One level tablespoonful of butter. 
One-half cup of milk. 



SICK AND CONVALESCENT. 191 

A dash of pepper. 

A pinch of salt. 

One-half teaspoonful of finely chopped parsley. 

Boil the potatoes and cut into thick slices or tubes. 
Rub the butter and flour together in a small sauce- 
pan. Add the milk and stir (in all directions) over the 
fire until it comes to a boil, add salt and parsley, then 
the potatoes. Reheat over hot water. 

Scalloped Potatoes. 

Follow the recipe for Creamed Potatoes. Put the 
sliced potatoes in a baking-dish. Cover them with 
the cream sauce. Dust the top with fine bread-crumbs 
and put in a hot oven about ten minutes. 

Serve in the dish in which they were cooked. 

Mashed Potatoes. 

Boil the potatoes as directed above, and when 
drained very dry mash them in the pot in which 
they were cooked. Add a small piece of butter and 
beat with a fork until very light, adding a little hot 
milk slowly. Keep warm over hot water, as they must 
be served while hot. 

Allow one teaspoonful of butter and two tablespoon- 
fuls of hot milk for each cup of potato. 

Baked Mashed Potatoes. 

Fill a baking-dish with mashed potatoes. Brush the 
top with milk or the beaten yolk of egg and bake in 
a hot oven until a golden brown (about ten minutes). 

Serve in the dish in which they were cooked. 



192 HOW TO COOK FOR THE 

Potato Puff or Souffle. 

One cup of hot mashed potatoes. 
The white of one egg. 

Beat the white of egg to a stiff froth and stir gently 
into the mashed potatoes. When well mixed heap in 
a small baking-dish, brush with milk or yolk of egg, 
and put in a quick oven to brown. 

Squash. ■ 

Cut a squash into eighths, then remove the skin 
and seeds. Steam until very tender, dust with salt, 
mash fine, and drain. Serve with butter, or stir in 
a little cream sauce (allow one tablespoonful of sauce 
for each cup of squash and reheat over hot water). 

Squash may also be cooked in water as directed 
under Green Vegetables, drained very dry, and served 
as above. 

A pinch of mace may be added if desired. 

Jerusalem Artichokes. 

Scrape and throw immediately into cold water as 
you finish each one. Cut in slices and drop into boil- 
ing water ; boil slowly about twenty minutes or more. 
Drain, and serve with a cream sauce. 

Green Peppers and Rice. 

Select green, sweet peppers, cut into halves and re- 
move the seeds ; cook until tender in boiling salted 
water, drain, and fill with plain or savory rice. Serve 
hot. 

Or, remove a slice from the bottom of each pepper, 
remove seeds, etc., serving as above. 



SICK AND CONVALESCENT. 193 

Sweet Peppers. 

Cook until tender, as directed above, and serve in a 
cream sauce. Just before serving cut them into small 
pieces. 

Boiled Rice. 

One tablespoonful of rice. 
One pint of boiling water. 
One-fourth level teaspoonful of salt. 

Wash the rice quickly in cold water. Have the 
water boiling in a saucepan, add the salt and sprinkle 
in the rice slowly. After all the rice is in the water, 
give it a twirl with a fork, then do not stir again. Boil 
rapidly until soft (twenty or thirty minutes). Pour 
into a colander to drain, and when possible stand it in 
the oven for several minutes to dry, leaving the door 
wide open. 

Browned Rice. 

Put some rice in a baking-pan (scarcely covering 
the bottom of the pan). Toast in the oven until a light 
brown. Boil as directed in preceding recipe, and serve 
as a vegetable, etc. 

Savory Rice. 

Put two tablespoonfuls of boiled rice (either browned 
or plain) in a warm saucer and pour over it one table- 
spoonful of beef- juice diluted with one tablespoonful 
of water, or the same quantity of dish gravy (free from 
fat) from a cut roast of beef or mutton. 

13 



194 HOW TO COOK FOR THE 

Rice Cooked in Chicken Stock. 

One- fourth cup of rice. 
One-fourth teaspoonful of salt. 
One quart of chicken stock. 

Wash the rice thoroughly in cold water, drain, and 
boil in stock until tender. 

Hominy Vegetable Pudding. 

One-half cup of cooked hominy grits. 
One-half cup of milk.. 
One egg. 

Beat the egg until light, add the milk and hominy. 
Mix well, then bake about twenty minutes or until a 
custard has formed. 

Farina Vegetable Pudding. 

One-half cup of cooked farina. 
One-half cup of milk. 
One egg. 

Follow directions in preceding recipe. 

Macaroni. 

Drop short lengths of macaroni into boiling stock or 
boiling salted water (allow one teaspoonful of salt for 
each quart of water) and boil until tender. Drain, cut 
into rings about one-fourth inch wide. Place in a 
double boiler and cover with a cream sauce (I. or II.), 
tomato sauce, or stock, and simmer about twenty or 
thirty minutes (do not stir). Add a few bread or 
toast-crumbs and serve hot. 



SICK AND CONVALESCENT. 195 

Macaroni Baked. 

Follow above recipe, but reheat by placing it in a 
baking-pan. Put the crumbs over the top, and then 
into a moderate oven for twenty or thirty minutes. 

A few drops of onion- juice may be added to the 
sauce. 

Macaroni may also be boiled in stock, preferably 
chicken, and then finished as above. 

Macaroni with Cheese (see page 280). 

Vermicelli. 

Break the vermicelli into short lengths and drop 
them into boiling salted water or well-seasoned stock 
(preferably chicken) and boil fifteen minutes. Drain, 
turn into a dish, and dust lightly with toast-crumbs. 

With Cream Sauce. — Plain boil the vermicelli, drain, 
and cover with a cream sauce (I. or II.). Dust with 
toast or stale bread-crumbs. Reheat about ten minutes 
either over hot water or in the oven. 

A few drops of onion-juice may be added to the 
sauce. 

With Tomato Sauce. — Substitute tomato sauce for 
the cream sauce and follow preceding recipe. 

Spaghetti (see pages 279, 280). 
Macaroni, spaghetti, and vermicelli are made from 
wheat and rich in gluten. They differ in size and form 
only. Spaghetti and vermicelli have an advantage in 
being cooked in a shorter time than macaroni. 



196 HOW TO COOK FOR THE 

SALADS. 

Salads are divided into two classes : first, the vege- 
table salad, served with a French dressing, and sec- 
ond, the meat or meat and vegetable, served with a 
mayonnaise dressing. 

The first are simple salads and very wholesome. 
The green vegetables contain the salts necessary for 
our blood, and the olive oil is an easily digested fat. 
These should be served with the meat course or just 
after it with a nicely toasted cracker. ,The second 
class should be served as the principal dish of a meal. 

All salads should be daintily served and never 
mixed with their dressing until serving time. The 
green vegetables must always be carefully washed in 
cold water, as they frequently contain little green bugs 
in their creases or folds that are not easily seen. This 
is especially true of lettuce and cress. Also each salad 
leaf must be dry; either place it in a double wire bas- 
ket or fold it loosely within a napkin or piece of mus- 
lin and centrifugate or shake it until dry. 

French Salad Dressing. 

Four tablespoonfuls of olive oil. 

One tablespoonful of lemon- juice or vinegar. 

One-fourth level teaspoonful of salt. 

A dash of pepper. 

Select a small cruet or bottle with a glass stopper. 
Put in all the ingredients, then shake vigorously for 
a minute or two and it is ready for use. The oil and 
bottle must both be cold. 

If a bottle is not available put the oil in a saucer 
with the salt, and then add the lemon-juice, gradually 
beating all the while. 



SICK AND CONVALESCENT. 197 

The bottle is by far the better method, and if not 
all used, the dressing may be kept for another time. 
Keep in a cool place and shake again before using. 

A few drops of mint or onion- juice may be added. 

French dressing is served on all green vegetables, 
celery, and tomatoes. 



Mayonnaise Dressing. 

Place two eggs, a bottle of oil, and a soup-dish or 
bowl on the ice an hour before using them. Separate 
the eggs, using the yolks only. Place them in a dish, 
add a quarter teaspoonful of salt and a dash of pepper, 
mix slightly, then add the oil drop by drop, beating all 
the while, using a silver or wooden fork, or rub smooth 
with a limber spatula. 

When thick add a few drops of lemon- juice, then 
oil, and so on until you have the desired quantity of 
dressing. 

Instead of using both yolks raw, one may be hard 
boiled and then cooled and stood near the ice for an 
hour. Mash fine and mix the raw yolk with it and 
proceed as above. It is then easier (especially for a 
novice) to handle. 

By way of variety add a few drops of mint or onion- 
juice, and to each gill of dressing add a tablespoonful 
of plain or whipped cream just before serving and the 
hard-boiled yolks of one or two eggs that have been 
pressed through a sieve and rubbed smooth. The 
cream, and especially the hard-boiled yolks of eggs, 
will remove the extreme oily taste objectionable to 
some people, and especially to those not accustomed 
to mayonnaise. 



198 HOW TO COOK FOR THE 

The extra hard-boiled yolks of eggs are also an 
advisable addition in warm weather, otherwise the 
dressing is apt to run even while being served. 

Mayonnaise dressing is a heavier food, and is served 
on chicken, sweetbreads, etc., and sometimes on let- 
tuce, celery, and tomatoes. 

Lettuce Salad. 

Choose the crisp centre leaves of a head of lettuce. 
Wash them thoroughly in several waters. Let stand 
in ice-cold water ten minutes or more. Drain very 
dry (if at all wet, the dressing will not cling to it). 
Place in a deep bowl, pour over them French salad 
dressing, and gently turn and toss until the leaves are 
all covered. Serve on a plate. 

If the outer leaves are used, after washing and re- 
moving all bruised and discolored parts, tear them 
into pieces with the fingers, rejecting the middle rib, 
then serve as above. 

Watercress Salad. 

Choose young cress, and wash it thoroughly in sev- 
eral cold waters, removing any discolored leaves. 
Drain very dry. Place in a deep bowl, pour over it a 
French salad dressing, and gently turn and toss until 
all is covered. Serve on a plate either with or with- 
out a lettuce-leaf. 

Celery Salad. 

Choose the inner and white stalks of celery, wash 
thoroughly, then cut into pieces, crosswise, drain, and 
cover with a French dressing. The celery may also 
be served on a lettuce-leaf. 



SICK AND CONVALESCENT. 199 

Mayonnaise dressing is sometimes used instead of 
the French dressing. 



Fringed Celery Salad. 

Prepare the celery as above, but cut it into pieces 
two inches long. Then slice each end about three- 
fourths of an inch deep, then cut again at right angles. 
Throw these into ice-water for an hour and each end 
will be curled. Drain carefully and serve as above 
directed. 

Asparagus Salad. 

Boil asparagus until tender. When cold remove the 
tips and serve them with French dressing on a 
lettuce-leaf. 

Tomato Salad. 

Select two round ripe tomatoes. Put them in a 
sieve, pour boiling water over them, then remove the 
skins, cut a slice off the stem end and with a small 
sharp knife remove all the seeds. Chop or cut one 
tomato rather fine and fill it into the hollow parts of 
the other tomato. Stand in a cold place until serving- 
time, then pour over it a spoonful or more of French 
dressing. Serve on a lettuce-leaf. 

If desired, the tomato may be cut into slices and 
then the hollow parts filled in. 

Tomato and Celery Salad. 

Prepare one tomato as directed in preceding recipe 
and fill in the hollow parts with finely chopped celery. 
Serve and garnish as directed above. 



200 HOW TO COOK FOR THE 

Chopped Tomato Salad. 

Prepare a tomato as directed under Tomato Salad, 
cut it into rather fine pieces, and serve on one or two 
tender lettuce-leaves with a French or mayonnaise 
dressing. 

Egg Salad. 

Hard boil the yolks of two eggs and press them 
through a sieve, or cut into small pieces. Select two 
tender lettuce-leaves, lap one half-way over the other 
to form a cup. Heap the egg lightly in the centre, dust 
with salt, and pour over all a French dressing. 



Daisy Salad. 

Select the tender, inside stalks of celery. Wash 
and cut them into two-inch lengths, then into strips, 
cover them with French dressing and arrange them 
on a plate or flattened lettuce-leaf in a circle to imi- 
tate the petals of a daisy. Fill in the centre with the 
hard-boiled yolks of one or two eggs that have been 
pressed through a sieve, dust lightly with salt, and add 
more French dressing. 



Cabbage Salad. 

Select a hard head of cabbage. Cut into halves 
with a sharp knife, slice or shred very fine the desired 
quantity. Throw it into ice-water for about fifteen 
minutes, drain very dry, and cover with a French 
dressing. Serve immediately on a plate or lettuce- 
leaf. 



SICK AND CONVALESCENT. 201 

Bean Salad. 

Select your Lima or string beans. Cook until ten- 
der, as directed under Green Vegetables. When cold 
serve with a French dressing. 

Green Pea Salad. 

Follow directions for Bean Salad. 
Beet Salad. 

Boil young beets until tender; remove skin, slice, 
and cover with vinegar. Let stand until cold. Then 
chop a few slices rather fine. Heap on lettuce leaves, 
and serve with a French dressing. 

Chicken Salad. 

Cut cold roasted or boiled chicken into blocks. 
Preferably use the white meat only. At serving-time 
cover each piece with mayonnaise dressing and arrange 
neatly on one or two lettuce-leaves. 

A little finely chopped celery may be covered with 
a French dressing and added to the chicken if desired. 

Garnish with the heart of a head of lettuce, celery, 
or the hard-boiled yolk of an egg pressed through a 
sieve. 

Sweetbread Salad. 
See page 146. 

¥¥ 

SANDWICHES. 

Preferably select bread a day old. It should be 
cut into thin even slices and neatly trimmed, either 
square, round, oblong, or triangular. 



202 HOW TO COOK FOR THE 

The bread may also be toasted and then slightly 
softened with cream, beef -juice, or stock, according 
to the kind of sandwich and the nutriment required. 

The butter should be worked with a fork or wooden 
spoon until soft and creamy. It will then spread easily 
and without crumbling the bread. 

Sandwiches are subject to many variations, and can 
be made attractive and appetizing to the most fas- 
tidious. They often form a pleasant change for an 
invalid's lunch or supper. 

Open Sandwiches are made with one slice of bread 
only, spread with butter and a layer of meat, eggs, 
or celery, etc., and are served with a fork. 

Double Sandwiches are made the same as the open 
sandwiches with a second slice of bread placed over 
the top. 

Sandwiches may be garnished or served on a let- 
tuce-leaf or shredded lettuce which has been covered 
with a French dressing. 

Chicken Sandwich. 

Preferably use the white meat of cold cooked 
chicken. Slice it thinly or chop it fine. Then fol- 
low directions for making either an Open or Double 
Sandwich. Garnish with the hard-boiled yolk of an 
tgg (pressed through a sieve), or chopped celery and 
mayonnaise, by way of a variety. 

The bread may be toasted or not as desired. 

Creamed Chicken Sandwich. 

Follow preceding recipe, using cold creamed 
chicken. (See page 161.) 



SICK AND CONVALESCENT. 203 

Hot Roast Beef Sandwiches. 

Toast one or two slices of bread, spread lightly with 
butter, cover with a slice or two of hot roast beef. 
Season lightly, and pour over two tablespoonfuls of 
beef-juice or dish gravy (free from fat). Serve im- 
mediately on a heated plate. Garnish with celery. 

Cold Beef Sandwich. 

Use cold broiled steak or roast beef. Slice or chop 
it rather fine, and follow directions for an Open or 
Double Sandwich. 



Raw-Beef Sandwich. 

See page 47. 

Celery Sandwich. 

Wash and finely chop young celery. Make an open 
sandwich with toast and garnish with mayonnaise or 
hard-boiled yolk of egg, or both. 

i 
Lettuce Sandwich. 

Wash the lettuce thoroughly. (See page 198.) 
Tear it into small pieces, cover with a French dress- 
ing, and place it between two slices of bread or toast. 



Cress Sandwich. 
Follow directions for Lettuce Sandwich. 



204 HOW TO COOK FOR THE 

Cheese Sandwich. 

Dip crackers quickly into boiling salted water; then 
toast them a golden brown. Spread with butter if 
desired and dust with grated cheese. 

Fruit Sandwich. 

Wash dates, figs, and raisins thoroughly. Chop 
them very fine or, better, run them through a meat- 
chopper. Place a layer of the chopped fruit between 
two slices of bread. 

If desired, the bread may be toasted and softened 
with cream. It may then be served as a dessert. 

The dates may be soaked in cold water until the 
skins can be removed. They will then be more deli- 
cate. 

Egg Sandwich. 

See page 136. 

Club Sandwich I. 

Toast lightly (on one side only) two square slices 
of bread. Spread with butter and on one piece place 
a slice of chicken and a slice of tongue (or several 
slices of any desired cold meat). Season lightly, then 
cover thickly with shredded lettuce; garnish with 
mayonnaise dressing. Place the other slice of bread 
on the top (toasted side up). Serve with a knife and 
fork. 

Club Sandwich II. 

Thoroughly toast two square slices of bread. Spread 
with butter and soften them slightly with beef- juice, 
cream, boiling salted water, or stock. On one piece 



SICK AND CONVALESCENT. 205 

place a layer of tongue and chicken, or use all chicken 
or all beef. Cover with shredded lettuce, dot with 
mayonnaise dressing. Place the other piece of toast 
on the top and serve with a knife and fork. 

Roll Sandwiches. 

Choose a round, oblong, or horseshoe-shaped roll. 
Remove the top with a sharp knife. Then hollow out 
the soft centre with a fork. Toast until a light brown 
if desired and soften slightly with beef- juice, cream, 
or stock. Fill with any desired meat, celery, or lettuce. 
Garnish with lettuce, mayonnaise, or the hard-boiled 
yolk of egg pressed through a sieve. 

Bacon Sandwiches. 

Boil or broil some very thin slices of bacon until crisp 
and brown ; place between thin slices of buttered bread 
or toast. 

Peanut Sandwiches. 

Thinly spread toast or plain crackers with peanut 
butter. 

To make Peanut Butter. — Shell the desired quantity 
of nuts, also removing the thin skins. Place on a 
baking-pan, then in a moderate oven, and roast until 
thoroughly dry and slightly browned. Run through 
an ordinary meat-chopper, having a grinder attach- 
ment (adjust carefully, if screwed too tight the butter 
will sometimes become oily). If not used immediately, 
place in a jar or tumbler, cover closely, and keep in a 
cool place. 



206 HOW TO COOK FOR THE 

SAUCES. 
White or Cream Sauce I. (Flour Thickening). 

One-half cup (one gill) of milk. 
One-fourth level teaspoonful of salt. 
One level tablespoon ful of flour. 
One level tablespoonful of butter. 

Rub the butter and flour together in a- small sauce- 
pan until smooth, add the milk cold, and stir over 
the fire (in all directions) until it comes to boiling, 
add the salt and it is ready to serve. 

If not used immediately, stand it over hot water. 

Stock may be substituted for one-half the above 
quantity of milk. 



White or Cream Sauce II. (thickened with Corn- 
starch or Arrowroot). 

One-half cup of milk. 
One-fourth level teaspoonful of salt. 
One level teaspoonful of cornstarch or arrowroot. 
A small piece of butter or one tablespoonful of 
cream. 

Moisten the cornstarch or arrowroot with about one 
tablespoonful of the milk or until a thin paste. Heat 
the rest of the milk, and when hot add the cornstarch 
and stir until it thickens, add the salt, remove from 
the fire and add the cream or butter broken into small 
pieces. Stock may be substituted for one-half the 
above quantity of milk. 



SICK AND CONVALESCENT. 207 

White or Cream Sauce III. (thickened with Yolks 
of Eggs and free from Starch). 

One-half cup of milk. 

Yolk of one egg. 

One-fourth level teaspoonful of salt. 

One teaspoonful of cream or a small piece of butter. 

Scald the milk. Beat the yolk until light, add the 
milk slowly, stirring all the while. Then stir over 
hot water until it thickens (being careful it does not 
boil, or it will have a curdled appearance), add the 
salt, remove from the fire and add the butter or cream. 
Serve immediately. 

Stock may be substituted for one-half the above 
quantity of milk. 

White or Cream Sauce IV. (thickened with Irish 
Moss). 

One cup of milk. 

One-eighth cup of Irish moss. 

A small piece of butter or one tablespoonful of 
cream. 

Salt to taste. 

Soak the moss in lukewarm water for ten minutes, 
then wash each piece thoroughly in cold water, drain, 
and soak it in the milk for a half-hour. Then stir 
and slowly heat until the milk is steaming hot, then 
simmer about ten minutes. 

Strain through a fine sieve, pressing through as 
much of the moss as possible. Reheat, season to taste. 
Add butter or cream after it has been removed from 
the fire. 



208 HOW TO COOK FOR THE 

The lightly beaten yolk of one egg may be added 
before it is removed from the fire, being careful the 
sauce does not again boil, or the egg will have a 
curdled appearance. 

If this sauce is thicker than desired, add a little 
hot milk slowly. 

Stock may be substituted for one-half the above 
quantity of milk. 

White or Cream Sauce for Vegetables. 

Use one-fourth cup of water in which the vegetable 
was cooked and one-fourth cup of milk. Then proceed 
as directed for any of the four preceding sauces. 

White or Cream Sauce for Chicken. 

Use half chicken stock and half milk, then follow 
preceding recipes for Sauces I., II., III., or IV. 

Sauce a la Bechamel. 

Make a cream sauce (I., II., III., or IV.), using 
half milk and half stock. Just before removing it 
from the fire stir in the lightly beaten yolk of an 
egg, being careful the sauce does not boil, or it will 
have a curdled appearance. 

One-half teaspoon ful of finely chopped parsley may 
also be added. 

Onion Sauce. 

Cook onions until tender in boiling salted water as 
directed under Vegetables. Drain them and press 
through a fine sieve or serve with a small piece of 
butter. Add an equal quantity of cream sauce or 
brown sauce, reheat, and serve. 



SICK AND CONVALESCENT. 209 

Celery Sauce. 
Follow directions for Onion Sauce. 



Tomato Sauce I. 

One-half cup of tomatoes stewed and strained. 
One level tablespoonful of flour. 
One level tablespoonful of butter. 
One-fourth level teaspoonful of salt. 

Stew the tomatoes as directed on page 187. Strain 
and measure one-half cup. Rub the flour and butter 
together in a small saucepan until smooth, add the 
strained tomatoes. Stir over the fire in all directions 
until it comes to boiling, add the salt, and it is ready 
to use. 

A few drops of onion- juice may be added if de- 
sired. 

Tomato sauce may also be thickened with arrow- 
root, cornstarch, or Irish moss, as directed under 
Cream Sauce II. and IV. 



Tomato Sauce II. 

One-fourth cup of tomatoes, stewed and strained. 
One-fourth cup of stock. 

Thicken as directed under Cream Sauce I., II., or 
IV. 

Parsley Sauce. 

Add one teaspoonful of finely chopped parsley to 
one-half cup of cream sauce. 

14 



2io HOW TO COOK FOR THE 

Egg Sauce. 

Hard boil the yolk of an egg, press through a sieve 
and rub smooth, add gradually one-half cup of cream 
sauce, rubbing all the while, reheat over hot water 
and serve. 

Or, cut the yolk into small blocks and add to the 
cream sauce just before serving. 

Brown Sauce for Pan-Broiled Meats. 

One tablespoonful of browned flour or 
One-half tablespoonful of plain flour. 
One-half cup of stock or water. 
One-fourth level teaspoonful of salt. 
One-eighth teaspoonful of beef extract. 

Add the stock or water gradually to the flour, stir- 
ring all the while until smooth. Pour into the pan in 
which the meat was cooked and stir until boiling, add 
extract and salt. 

Brown Sauce. 

One tablespoonful of browned flour. 
One-half cup of stock. 
One-fourth level teaspoonful of salt. 
One level tablespoonful of butter. 

Place ordinary bread flour in a smooth baking- or 
frying-pan ; then place it in the oven or on top of the 
stove, shake and turn the flour until it becomes a 
golden brown. Rub the browned flour and butter to- 
gether in a small saucepan until smooth, add the stock 
and stir over the fire in all directions until it comes 
to a boil; add the salt. 



SICK AND CONVALESCENT. 211 

This may be varied by adding a few drops of beef 
extract or a few drops of onion- juice. 

Brown Sauce for Oysters. 

One level tablespoonful of browned flour. 
One level tablespoonful of butter. 
One-half cup of oyster stock. 
One-quarter level teaspoonful of salt. 

Chop two or three oysters fine with a silver knife, 
add one-fourth cup of cold water, a flavoring of celery, 
mace, or an allspice. Stir over the fire until it slowly 
comes to a boil, then simmer five minutes. Strain, use 
one-half cup of stock thus obtained, and follow pre- 
ceding recipe. 

Brown Sauce for Chicken. 

Substitute one-fourth cup of milk and one-fourth 
cup of chicken stock for the one-half cup of stock, and 
proceed as directed under Brown Sauce. 

Mushroom Sauce. 

See Mushrooms in Cream Sauce and Brown Sauce 
(pages 180, 181). 

Cranberry Sauce. 

One pint cranberries. 
One-half cup of cold water. 
One cup of granulated sugar. 

Wash the cranberries, place them in a small sauce- 
pan, add the water; cover and bring to the boiling- 
point. Press through a colander, add the sugar, and 
stir (over the fire) until the sugar is melted. Cool 
quickly. 



212 HOW TO COOK FOR THE 

BREADS. 
White Bread. 

One cup of milk. 

One cup of boiling water. 

One-half ounce of compressed yeast. 

One level teaspoonful of salt. 

About three pints of sifted flour. 

Put the milk in a bowl and pour in the boiling water. 
When lukewarm, add the salt and yeast which has been 
dissolved in one tablespoonful of cool water. Add one 
cup of sifted white flour and beat well for several 
minutes, then continue adding more flour until thick 
enough to turn out and knead on a board. Knead 
until soft and elastic. Return the dough to the bowl, 
cover, and stand in a warm place (75 F.) about two 
hours. Then mould into the shape desired and place 
in a greased bread-pan. Cover and again stand in a 
warm place about one hour, or until it has doubled its 
bulk. Then brush the tops with cold water, prick in 
several places with a fork, and bake in a moderate 
oven about three-quarters of an hour. Turn from the 
pans and cool. (See also page 287.) 

Whole Wheat Loaf. 

One cup of milk. 

One cup of boiling water. 

One-half ounce of compressed yeast-cake. 

One level teaspoonful of salt. 

About three pints of sifted flour. 

Put the milk in a bowl and pour in the boiling water. 
When lukewarm, add the salt and yeast which has been 



SICK AND CONVALESCENT. 213 

dissolved in one tablespoonful of cool water. Add one 
cup of whole wheat flour and beat thoroughly about 
five minutes. Cover and let stand in a warm place 
(75 F.) about two and a half hours. Then continue 
adding whole wheat flour until thick enough to turn 
from the bowl and knead on a board. Knead until 
soft and elastic. Mould into the shape desired and 
place in two greased bread-pans. Cover and stand 
again in a warm place until it doubles its bulk. This 
will take about an hour. Then brush the top with cold 
water, prick in several places with a fork, and bake 
in a slow oven about an hour. Turn from the pans 
and cool. (See also page 287.) 

Whole wheat bread requires a slower even than 
the white bread. 

Bread Sticks. 

These may be made from either the white or whole 
wheat dough. Cut off a small portion at a time and 
roll out until it is about the diameter of a lead-pencil. 
Cut into lengths the size of your bread-stick pan. 
When filled cover and stand in a warm place (75 F.) 
about one-half hour. Brush with cold water and bake 
in a quick oven fifteen minutes, or until a golden brown. 

Quick Bread (Spoon Bread). 

One cup of milk or water. 
One-third cup of white cornmeal. 
Two eggs. 
A pinch of salt. 

Put the milk in a double boiler, and when hot sprin- 
kle in the cornmeal, stirring all the while until it be- 



214 HOW TO COOK FOR THE 

comes a smooth mush. Remove from the fire and add 
the yolks of the eggs and salt ; mix well. Now stir in 
the well-beaten whites. Turn into a greased baking- 
dish and bake in a moderate oven twenty minutes or 
more. Serve immediately with a fork and eat with 
butter. 

This is a delicate bread and must be handled care- 
fully or it will fall. 

Rye Bread (see page 278). 
Graham or Bran Bread (see page 278). 

Mush-Bread Gems. 

Follow the above recipe, turning the mixture into 
greased gem-pans, and bake until they begin to leave 
the sides of the pans. Remove carefully with a limber 
knife and serve at once. 

These may also be served with cream and granu- 
lated sugar or a soft custard sauce. 

Quick Bread with Fruit. 

Cover the bottom of a baking-pan with chopped 
dates, raisins, or figs before turning in the spoon-bread 
batter, and finish as directed above. 

Popovers. 

Two eggs. 
One cup of milk. 
One cup of flour. 
A pinch of salt. 

Slightly grease iron gem-pans with suet and place 
in the oven to heat. Break the eggs into a bowl and 



SICK AND CONVALESCENT. 215 

beat until light, add the milk and salt, mix, add the 
flour and beat well. Pour into the hot pans, half fill- 
ing each one. Bake in a quick oven about thirty min- 
utes. Serve hot. 



Whole Wheat Popovers. 

One cup of ice-cold water. 
One cup of whole wheat flour. . 
A pinch of salt. 

Grease and heat iron gem-pans as above directed. 
Put the ice-cold water in a bowl, add the salt, and 
slowly sift in the flour, beating all the while. Pour 
into the hot pans and bake and serve the same as pop- 
overs. 

Graham-Flour Popovers. 

Substitute Graham flour for the whole wheat flour 
and proceed as directed above. 

German Puffs. 

Follow the recipe for Popovers, using three eggs 
instead of two. These may also be served as a dessert 
with cream and sugar or a custard sauce. 



Popover Toast. 

Any of the popovers or German puffs may be used. 
Either break or cut them into halves. Quickly toast 
the inside. Serve hot with butter or hot milk. 



216 HOW TO COOK FOR THE 

GLUTEN FOODS. 22 

Gluten Mush I. 
Have either boiling water, milk, or half of each in 
a double boiler ; add a pinch of salt, and slowly sprin- 
kle in enough gluten meal to make a thick batter, 
stirring all the while. Cook for one-half hour or more. 
Serve hot with cream or milk. A small piece of butter 
may also be added. 

Gluten Mush II. 
To each cup of mush stir in the well-beaten white 
of an egg just before removing it from the fire. 

Gluten Gruel. 

Follow the above recipe for Mush, using less gluten. 
Gluten Popovers I. 

One scant cup of sifted gluten flour. 

One cup of water or milk. 

Two eggs. 

A pinch of salt. 

Beat the eggs until light, add the salt and milk, 
then the gluten, and beat thoroughly. Pour into hot 
greased gem-pans and bake in a quick oven about 
one-half hour. Serve hot. 

Gluten Popovers II. 

One scant cup of sifted gluten flour. 
One cup of ice-cold water. 
A pinch of salt. 

Add the salt to the water and slowly sprinkle in the 
gluten, beating all the while. Bake as above directed. 

22 Gluten flour and meal contain about half as much starch 
as wheat — sometimes more. 



SICK AND CONVALESCENT. 217 

Gluten Gems. 
Two eggs. 

One-half cup of milk or water. 
One cup of gluten meal. 
One teaspoonful of baking-powder. 

Separate the eggs. Beat the yolks until light and 
add the milk, salt, and then the gluten. Mix well. 
Stir in the well-beaten whites of eggs and the baking- 
powder. Bake in greased gem-pans one-half hour, 
or until they begin to leave the sides of the pan. Serve 
hot. 

Gluten Toast. 

With a fork break gluten popovers, gems, or biscuits 
into halves, thoroughly dry in a slow oven and lightly 
brown. Serve plain with butter or hot (not boiled) 
milk. 

Gluten Zwieback. 

See recipe for Zwieback, page 88. 



Gluten Wafers. 

One-half cup of milk or water. 
Enough gluten flour for a dough. 

Put the milk in a bowl and sift in the gluten until 
you have a dough. Knead carefully and roll very thin, 
cut into small rounds, and bake until a delicate brown 
on an ungreased tin in a moderate oven. Serve hot 
or cold with butter. 



218 HOW TO COOK FOR THE 

Gluten Bread. 

One-half cup of milk. 

One-half cup of boiling water. 

Two eggs. 

One-fourth ounce compressed yeast-cake. 

Gluten flour. 

Pour the boiling water into the milk, and when luke- 
warm add the yeast-cake, which has been dissolved iu 
a little water, then add enough gluten flour to make a 
thin batter, and beat well. Add the slightly beaten 
yolks and well-beaten whites of eggs. Then enough 
flour to make a dough; do not knead, but turn into 
a greased bread-pan. Cover and stand in a warm 
place (75 F.) until it doubles its bulk. Bake in a 
moderate oven one hour. 

Gluten Mush Bread. 

One cup of gluten mush. 
Two eggs. 

Make the mush as directed, then add the yolks of 
eggs and mix well. Stir in the well-beaten whites 
and bake in greased gem- or popover-pans about 
twenty minutes, or until a light brown. Serve imme- 
diately and carefully, or they will fall. 

Gluten Biscuits. 

Make a dough as for the bread, moulding it into 
biscuits, and bake a shorter time in gem- or popover- 
pans. 



SICK AND CONVALESCENT. 219 

Gluten Dessert. 

Substitute gluten bread for white bread and follow 
directions for making French toast, omitting the sugar. 
If allowed, saccharin may be used. 



*¥ 



COOKED FRUITS.* 

Apple Sauce. 

Select four tart apples. Wash the apples, cut into 
eighths, and remove any imperfections (do not pare 
them). Then throw them into cold water until you 
have them all prepared, or they will turn dark. Drain 
and put them in a saucepan; just cover the bottom of 
the pan with cold water. Cover and cook quickly until 
tender (five or ten minutes). Rub through a colander. 

Sweeten to taste and it is ready for use. Serve hot 
or cold. 

Be careful not to get it too sweet. 

If the apples are poor in flavor, cook with the fruit 
a little cinnamon or grated yellow rind of one-fourth 
of a lemon. 

Stewed Apples. 

Select four tart apples. Wash, cut them into quar- 
ters, pare and core, and throw them into cold water. 
Make a syrup by adding two tablespoonfuls of sugar to 
one cup of boiling water, stir until dissolved, and when 
boiling add the apples. Simmer very gently until 
tender or they will not remain whole. Dish carefully 
and serve cold. 

* See page 316. 



220 HOW TO COOK FOR THE 

One teaspoonful of lemon- juice, a little cinnamon s 
or the grated yellow rind of one-fourth of a lemon may 
be added if desired. 

Baked Apples I. 

Select sound, tart apples. Wash them and remove 
all the core with an apple-corer or sharp knife. Place 
them in a baking-dish. Partly fill with granulated 
sugar (for a medium-sized apple allow one teaspoonful 
of sugar). Cover the bottom of the dish with boiling 
water (one- fourth inch deep). Bake in a hot oven 
until tender, basting several times. If all the water 
evaporates, add more. Serve hot, with or without 
cream. 

A little cinnamon may be added with the sugar if 
desired. 

The time of baking varies, according to the variety, 
from one-half hour to an hour and a half. 

If the skin is objectionable, remove it either before 
or after cooking. 

Baked Apples II. 

Peel and core a tart apple, place in a small baking- 
dish, pour over one cup of cold water, dust with granu- 
lated sugar. Cover the pan closely and bake in a 
moderate oven until tender. Serve hot. 

Steamed Apples I. 

Select tart apples. Remove skins and cores. Cut 
into thick slices, and partly fill a granite or earthen- 
ware baking-dish, just cover the bottom of the dish 
with cold water. Cover tightly and bake in a quick 



SICK AND CONVALESCENT. 221 

oven fifteen minutes, or until very tender. Sweeten 
with granulated sugar and serve hot. 

Steamed Apples II. 

Select four tart apples of uniform size. Remove the 
cores and pare them. Throw them into cold water 
while you make a syrup by adding two tablespoonfuls 
of sugar to a cup of boiling water. Bring to a boil, 
and stand the apples in the bottom of the saucepan. 
Cover and allow the apples to steam very slowly until 
tender. Dish carefully and serve cold. 

A teaspoonful of currant-jelly may be placed in the 
core of each apple by way of variety. 

Stewed Peaches. 

Select four peaches. Wash in cold water, cut into 
halves, remove the stone and skins. Throw them into 
cold water until you have them all ready. Then finish 
as directed for Stewed Apples. 

Peach Sauce. 

Pare four peaches. Cut them into slices and place 
them in a saucepan with just enough cold water to 
cover the bottom of the pan. Cover and cook quickly 
until tender (about five minutes). Remove from the 
fire, strain through a sieve, and sweeten to taste. Serve 
hot or cold with toasted crackers, etc. 

Stewed Dates. 

Soak the dates in warm water for ten minutes to 
soften the dust and dirt on the outside. Then wash 
them carefully with the fingers and rinse them in cold 
water. Stone them, then cover with cold water and 



122 HOW TO COOK FOR THE 

soak overnight. In the morning drain them and save 
the water. Slip off the skins, return them to the water, 
and stew gently until tender; this will take from five 
to ten minutes. 

If desired, a few drops of lemon-juice may be added. 
Serve with toasted crackers. 

Blackberry Flummery or Mush. 

One cup of blackberries. 

One cup of water. 

Two even tablespoonfuls of cornstarch. 

Sugar to taste. 

Put the blackberries and cold water in a saucepan, 
bring to boiling, then simmer until tender (about ten 
minutes). Press through a colander to avoid the seeds 
and cores. Sweeten to taste. Reheat, and when boil- 
ing stir in the cornstarch, which has been mixed with 
a little cold water. When thick (about two minutes) 
turn out to cool and serve plain or with cream. 

The white of an egg may be whipped to a stiff froth 
and stirred into the hot mush as soon as removed from 
the fire. This is quite an addition. 

With Meringue. — When the mush is cold serve in 
glass cups or in a saucer with a meringue on top, 
made according to recipe on page 231. 

Huckleberry Flummery or Mush. 

One cup of huckleberries. 

One cup of water. 

Two even tablespoonfuls of cornstarch. 

Sugar to taste. 

Follow directions in preceding recipe. 



SICK AND CONVALESCENT. 223 

Stewed Prunes. 

Soak the prunes in lukewarm water for about ten 
minutes to soften the dust and dirt on the outside. 
Then wash them carefully with the fingers and rinse 
in cold water. Cover with cold water and soak over- 
night, or at least six hours. In the morning drain; 
put in a saucepan, just cover with fresh cold water. 
Bring to boiling, then simmer gently until tender. 

If desired sweetened, add sugar to taste about ten 
minutes before removing from the fire. 

Orange Marmalade. 

Select juicy oranges, wash and dry them. Now 
grate of! the yellow rind from one- fourth of them. 
Roll the oranges until very soft. Cut into halves and 
squeeze out all the juice with a lemon-squeezer. Meas- 
ure the juice and allow an equal quantity of granulated 
sugar. Add the yellow rind to the juice, and stir 
them over the fire until they begin to boil. Add the 
sugar, stir until it is dissolved, then cook until it 
begins to jelly (test by putting a little on a saucer 
on ice). Turn into glasses and seal. Serve with 
toasted crackers, etc. 

Pineapple Marmalade. 

Wash the pineapples, remove the tops, and with a 
silver knife cut each into quarters (lengthwise), scrape 
out all the soft part, rejecting the cores, skins, and eyes. 
Measure the shredded pineapple and allow an equal 
quantity of granulated sugar. Put the pineapple in a 
saucepan and boil very gently until transparent, then 
add the sugar and stir until it is dissolved. Cook 



224 HOW TO COOK FOR THE 

until it begins to jelly (test by putting a little on a cold 
saucer). Pour into clean, sterile glasses and seal. 
Serve with toasted crackers. 



Grape- Juice I. (Quick Method). 

Preferably select a dark grape, such as the Concord 
variety. Wash in cold water, drain and pick them from 
their stems, barely cover with cold water, bring to 
boiling, and simmer about five minutes. Let the juice 
drip through a flannel or cheese-cloth bag. Serve cold. 

If desired sweetened, add sugar to taste. 



Grape-Juice II. (Bottled). 

Follow above recipe, measure the juice, and for each 
four cups of juice allow one cup of sugar. Bring the 
juice to boiling, add the sugar, stir until dissolved. 
Boil from three to five minutes. Pour into sterilized 
bottles (see foot-note, page 56) and cork firmly 

Currant-Jelly. 

Four quarts of currants. 

Wash the currants thoroughly and remove all 
leaves (do not stem). Place them in a preserving 
kettle with a half-cup of water (just to prevent stick- 
ing) . Bring to boiling, stirring often. Strain through 
a colander, then let the juice drip slowly through a 
clean flannel bag. This will take several hours. 

Measure the juice, and allow three cups of sugar for 
four cups of juice. Bring the juice to boiling, add 



SICK AND CONVALESCENT. 225 

the sugar, which has been warmed but not browned. 
Stir until it again boils; put a little on a saucer and 
then on ice, to see if it will jelly; if not, continue to 
boil and test every few minutes. Pour into sterilized 
tumblers and let stand until a jelly has formed. 

To seal, melt paraffin (purchased at drug-store) ; 
pour a thin layer over top of jelly when cool, then 
cover with paper rubbed with slightly beaten white of 
egg, and tie around edge of tumbler. 

DESSERTS. 
Junkets. 

The recipes given below call for the junket or 
rennet tablets, as it is in a convenient form, but liquid 
rennet or essence of pepsin may be substituted with the 
same results (using the amount required as indicated 
on the bottle). 

All the junkets are palatable made without flavoring, 
but when desired a few drops may be added with the 
sugar. Or vary the flavor with a grating of nutmeg 
or large raisins cut into small pieces as directed under 
Plain Junket I." 

Unless otherwise desired, always use a whole or rich 
milk. Pasteurized milk may be used after it has been 
cooled, but junket cannot be made from boiled milk. 

Plain Junket I. 

One cup of milk. 
One-fourth junket tablet. 

Dissolve the piece of the junket tablet in a teaspoon- 
ful of cold water (or use liquid rennet). Heat the 

15 



226 HOW TO COOK FOR THE 

milk to blood heat (or 98 ° F.). Stir in the dissolved 
rennet. Pour into the serving dish or cup and stand 
in a warm place until congealed. Serve cold with 
cream and a little granulated sugar dusted over the 
top. 

To vary the flavor, a grating of nutmeg or three 
large raisins (cut into pieces and remove the seeds) 
may be added to the milk before heating, and strained 
out before adding the junket or rennet. 

Plain Junket II. (with White of Egg). 

The white of one egg may be beaten to a froth and 
added to the milk before it is heated; or albumenize 
the milk as directed on page 72. 

Junket Dessert. 

One cup of milk. 

One-fourth junket tablet. 

One tablespoonful of sugar. 

A few drops of flavoring (if desired). 

Follow the preceding recipe for Plain Junket (either 
with or without the white of egg), adding the sugar 
and flavoring (if used) to the milk just before stir- 
ring in the rennet. Serve cold with cream. 

Junket with Meringue. 

Follow preceding recipe, and when cold place a 
meringue on top. 

To make meringue, see following recipe. Toasted 
sponge-cake crumbs may be dusted over the dessert by 
way of variety. 



SICK AND CONVALESCENT. 227 

Custard Junket I. 

One cup of milk. 

One tablespoonful of sugar. 

One egg. 

One-fourth junket or rennet tablet. 

Cover the one-fourth tablet with one teaspoonful of 
cold water. Beat the egg to a froth, add the milk, 
and stir over hot water until it slightly thickens, then 
cool to blood heat (about 98 ° F.). Add the sugar 
and the dissolved tablet. Pour into a serving dish or 
cups. Stand in a warm place until congealed, then 
cool. Serve with plain or whipped cream. 

Custard Junket II. (with Meringue). 

Make a cup of custard junket as directed in pre- 
ceding recipe, using the yolk only instead of the whole 
egg. Use the white for the meringue, made as fol- 
lows: 

Beat the white of egg to a froth, add gradually one 
teaspoonful of powdered sugar, beat until stiff. Drop 
by spoonfuls (or fancy shapes) on boiling water in 
a deep saucepan. Cover the pan closely, remove from 
the fire, and steam five minutes. Remove them (care- 
fully drained) to a cool plate; when cold heap or 
arrange over the junket. 

Or, the meringue may be placed on an ordinary tin 
plate (that has been dipped in cold water and drained), 
dusted lightly with powdered sugar, and placed in a 
moderate oven about two minutes, or until a golden 
brown. If the oven is very hot leave the door open 
and watch the meringue carefully or it will puff up, 
then fall when cold. 



228 HOW TO COOK FOR THE 

Cocoa Junket. 

One teaspoonful of cocoa. 
One tablespoonful of sugar. 
Two tablespoonfuls of water. 
One- fourth junket or rennet tablet. 
Three-fourths cup of milk. 

Moisten the cocoa with the water and bring to boil- 
ing (in a small saucepan) . Add the milk cold and bring 
to 98 F., or blood heat. Add sugar and the dis- 
solved tablet. Pour at once into a serving-dish, stand 
in a warm place until congealed. 

Serve cold with plain or whipped cream. This may 
also be served with meringue as directed in preceding 
recipe. 

Eggnog Junket. 

One egg. 
One cup of milk. 

One teaspoonful of brandy or one tablespoonful of 
wine. 

One tablespoonful of sugar. 
One-fourth junket tablet or rennet. 

Separate the egg; beat the white to a froth; add 
the yolk and beat again. Add the milk; stir well 
and strain. Add the sugar. Heat to a temperature of 
98 ° F. or blood heat. Add the wine or brandy and the 
dissolved tablet (or liquid rennet) ; stand in a warm 
place until congealed. Serve cold. 

This may also be served with plain or whipped 
cream. A grating of nutmeg can also be dusted over 
the top. 



SICK AND CONVALESCENT. 229 

Junket with Cream. 

One-fourth cup of cream. 
Three-fourths cup of milk. 
One tablespoonful of sugar. 
One- fourth junket or rennet tablet. 

Dissolve the one-fourth tablet in one teaspoonful 
of cold water. Bring the milk and cream to blood heat 
or 98 F. Stir in the sugar and dissolved tablet. 
Stand in a warm place until congealed. Serve cold. 

Arrowroot Pudding I. 

One cup of milk. 

One egg. 

One tablespoonful of sugar. 

One tablespoonful of arrowroot. 

Bring the milk to boiling, moisten the arrowroot with 
a little cold water or milk, pour into the milk and stir 
and cook five minutes. Add the yolk lightly beaten, 
then stir in the well-beaten white, cook just a moment, 
remove from the fire, and add the sugar. Pour into 
a mould or serving-dish. 

Serve cold with cream or a soft custard sauce. 

Arrowroot Pudding II. (Baked). 

Follow preceding recipe, but bake in a moderate 
oven from five to ten minutes. 

Arrowroot Pudding III. 

Follow either of the preceding recipes, adding the 
egg beaten together until light instead of separately. 



230 HOW TO COOK FOR THE 

Irish Moss Blanc Mange I. 

One-fourth cup of Irish moss. 

One pint of milk. 

Two tablespoonfuls of sugar. 

Soak the moss in lukewarm water for ten minutes, 
then wash each piece separately and thoroughly in cold 
water. Drain and cover it with the milk. Let it soak 
a half-hour, then stir and slowly heat until the milk 
is steaming hot, then simmer ten minutes. Strain 
through a fine sieve, pressing through as much of 
the moss as possible. Stir in the sugar, pour into 
moulds or a serving-dish to form a jelly. Serve cold 
with cream. 

If desired, the sugar may be omitted or sprinkled 
over the top at serving-time. 

Irish Moss Blanc Mange II. (with Egg). 

Follow preceding recipe, and when ready to pour 
into the moulds, stir in the well-beaten white of one 
or two eggs. Reheat just a moment, then pour into 
moulds or a dish and serve as above directed, 

Lemon-Jelly (Irish Moss). 

One-fourth cup of Irish moss. 

One pint of water. 

Four tablespoonfuls of sugar. 

Four tablespoonfuls of lemon-juice. 

A few gratings of the yellow rind of a lemon. 

Soak the moss in lukewarm water ten minutes, then 
wash each piece thoroughly in cold water. Drain and 
soak in the pint of water a half-hour, add the yellow 



SICK AND CONVALESCENT. 231 

rind of a lemon. Then stir and slowly heat until the 
water is steaming hot, then simmer about ten minutes. 
Strain through a fine sieve, pressing through as much 
of the moss as possible. Stir in the sugar and lemon- 
juice and pour into moulds or a dish to form a jelly. 
Serve cold. 

CUSTARDS. 
Soft Custard. 

One-half cup of milk. 

Yolk of one egg. 

One level tablespoonful of sugar. 

Beat the yolk until light, add the sugar and beat 
again. Heat the milk until it begins to steam, pour 
it slowly into the egg and sugar, beating all the while. 
Cook over hot water or in a double boiler, stirring 
all the while until it is the consistency of rich cream. 
Then pour from one vessel to another several times. 
Serve cold with zwieback, sponge-cake, or as a sauce. 
If a stimulant is ordered, add a teaspoonful of sherry 
wine just before serving. 

To vary the flavor add a grating of nutmeg or soak 
three large raisins (which have been washed and cut 
into small pieces and seeds removed) in the milk for 
ten minutes, then make the custard and strain them out 
before serving. 

French Custard. 

Make a half-cup of soft custard as directed in pre- 
ceding recipe. Use the white of egg for a meringue 
made as follows : 



232 HOW TO COOK FOR THE 

Beat the white of egg to a froth, add gradually 
one teaspoonful of powdered sugar, beat until stiff. 
Drop by spoonfuls (or fancy shapes) on boiling water 
in a deep saucepan. Cover the pan closely. Remove 
the pan from the fire and steam five minutes. Re- 
move them (carefully drained) to a cool plate. When 
cold float them on the custard. 

Or, the meringue may be placed on an ordinary tin 
plate (that has been dipped in cold water and drained). 
Dust lightly with powdered sugar and place in a mod- 
erate oven (about two minutes, or until a golden 
brown). 

Cup Custards I. (Baked). 

One egg. 

One cup of milk. 

One tablespoonful of granulated sugar. 
' Grating of nutmeg. 

Beat the egg until light, add the sugar and nutmeg, 
beat again, add the milk, and when well mixed pour 
into one or two custard-cups. Stand them in a pan 
partly filled with boiling water. Bake in a moderate 
oven until firm (about twenty minutes). Serve cold 
in the cups in which they were cooked. 

Test by running a knife down the centre of one. 
If it comes out clear they are sufficiently cooked. 
If overdone they will be watery and have a curdled 
appearance. 

Cup Custards II. (Steamed). 

Make the custards according to the preceding recipe, 
and when stood in a pan partly filled with boiling water, 
cover the pan closely and cook on top of the stove, 
steaming rather slowly until a custard has formed. 



SICK AND CONVALESCENT. 233 

Chocolate Custard. 

Moisten a tablespoonful of grated chocolate with 
a little cold milk, pour into a cup of hot milk, stir 
and cook ten minutes, then finish as directed under 
Soft or Cup Custard, using one egg and one table- 
spoonful of sugar. 

Toasted Buns (with Soft Custard Sauce). 

Choose plain buns, preferably a day or so old. Cut 
them into slices and toast until crisp and a golden 
brown. Pour over and around them a soft custard 
sauce. Serve hot or cold. Whipped cream heaped 
lightly over the top is an addition. 

Sponge-cake may be substituted for the buns. 

Floating Island. 

One cup of milk. 

One egg. 

One-half teaspoonful of cornstarch. 

One tablespoonful of sugar. 

A grating of nutmeg or a few drops of flavoring. 

Scald the milk in a double boiler or over hot water. 
Beat the yolk until light. Mix the sugar and corn- 
starch together, add them to the yolk ; now pour in the 
scalded milk, stirring all the while. Return it to the 
double boiler and stir until it thickens. Add a grating 
of nutmeg, a teaspoonful of sherry wine, or a few 
drops of any desired flavoring. Pour into a serving- 
dish. 

Stale or toasted sponge cake may be put in the 
serving-dish before pouring in the custard, by way of 
variety. 



234 HOW TO COOK FOR THE 

Make a meringue with the white of egg as directed 
under French Custard. When cold float on top of 
the custard. 

By way of variety place a little jelly (such as cur- 
rant) on top of each " egg island." 



Cornstarch Custard with Meringue. 

One cup of milk. 

One egg. 

One level tablespoonful of cornstarch. 

One tablespoonful of sugar. 

A few drops of any desired flavoring. 

Follow directions in preceding recipe. More corn- 
starch is used in this recipe, giving you a custard pud- 
ding instead of a custard sauce. 



French Toast (Egg Toast). 

Three small slices of bread. 
Two tablespoonfuls of milk. 
One egg. 
A pinch of salt. 

Toast the bread a golden brown. Beat the egg until 
light. Add the milk and salt. Cover the toast with 
this mixture and let it soak about five minutes, or 
until it is wet through and through. Have a little 
water boiling in a large saucepan; having placed in 
the centre a small block of wood or inverted custard- 
cup. Now rest a saucer on the block or cup and place 
the toast on it. Cover the saucepan closely and steam 



SICK AND CONVALESCENT. 235 

three or five minutes. Serve immediately with granu- 
lated sugar sprinkled over it. A small piece of butter 
may also be added. 

Or, serve with lemon-butter or a jelly. 



Bread Pudding I. 

One-half cup of pieces of stale bread or toast. 

One cup of milk. 

One egg. 

One tablespoonful of sugar. 

Soak the bread in the milk for fifteen minutes. 
Beat the egg until light, add the sugar, milk, and bread. 
Mix well and pour into a small baking-dish and bake 
in a moderate oven fifteen minutes, or until a custard 
is formed. Serve hot or cold with cream. 

By way of variety the grated yellow rind of one- 
eighth of a lemon or a grating of nutmeg may be added 
with the sugar. 

This pudding may be steamed instead of baked, as 
directed under Cup Custard. 



Bread Pudding II. (with Meringue). 

Follow the above recipe, omitting the white of egg 
until the pudding is baked. Then beat it to a stiff 
froth, heap it over the top of the pudding, dust with 
powdered sugar, and brown in a quick oven (about 
two minutes). 

Or, make the meringue as directed under French 
Custard, and heap it on the pudding after it is cooked. 



236 HOW TO COOK FOR THE 

Rice with Cream. 

One-half cup of boiled rice, either plain or browned. 

Dust with sugar and nutmeg if desired, and put a 
spoonful of whipped cream on top, or use plain cream. 

Apples and Rice (Holland Style). 

One-half cup of apple sauce. 

One-half cup of boiled rice. 

One tablespoonful of brown or granulated sugar. 

Mix all the ingredients, then bake in a hot oven 
about fifteen minutes. Serve hot with a meringue \ 
whipped or plain cream. 

Peaches and Rice. 

One-half cup of peach sauce. 
One-half cup of boiled rice. 
One tablespoonful of granulated sugar. 
One teaspoonful of brandy if used. 

Mix all the ingredients, then bake in a hot oven 
about fifteen minutes. Serve hot with a meringue, 
cream, or a soft custard sauce. 

Old-Fashioned Rice Pudding. 

One tablespoonful of rice. 

One tablespoonful of sugar. 

One tablespoonful of seedless raisins. 

One pint of milk. 

A grating of nutmeg. 

Wash the rice and cut the raisins into several pieces. 
Then put all into a double boiler. Cover and cook an 



SICK AND CONVALESCENT. 237 

hour or more. Stir frequently to make it creamy. 
Pour into a baking-dish and bake until the top is 
lightly browned. Serve cold. 

Rice Pudding. 

One-half cup of boiled rice. 

One-half cup of milk. 

One egg. 

One tablespoonful of sugar. 

Grated yellow rind of one-eighth of a lemon. 

Beat the egg until light, add the lemon-peel and 
sugar. Then add the rice and milk. Bake in a moder- 
ate oven twenty minutes, or until a custard is formed. 
Serve cold. 

Rice Meringue. 

Follow preceding recipe, omitting the white of egg 
until the pudding is baked. Then beat the white to 
a froth, add gradually one teaspoonful of powdered 
sugar, beating all the while until quite stiff. Heap 
over the top of the pudding. Dust with sugar and 
return it to the oven to brown (about two minutes). 

Or, make the meringue as directed under French 
Custard. 

Rice Custards I. 

One-quarter cup of boiled rice. 

One-half cup of milk. 

One egg. 

One tablespoonful of sugar. 

Grated yellow rind of one-eighth of a lemon. 

Cook the boiled rice and yellow rind of lemon in the 
milk for five minutes or more. Press all through a 



238 HOW TO COOK FOR THE 

sieve, add the yolk of egg lightly beaten and stir over 
the fire a few minutes (but do not let it boil). Re- 
move from the fire, add the sugar, and pour slowly 
into the well-beaten white of egg, beating all the while. 
Serve cold in glass cups with plain or whipped cream. 

Rice Custards II. (White). 

Follow preceding recipe, omitting the yolk of egg. 

Rice Custards III. (with Flaked Rice). 

Stir into a half-cup of hot milk enough flaked rice 
to make a mush. Cook over hot water or in a double 
toiler ten minutes. Add the lightly beaten yolk of one 
egg and one tablespoonful of sugar. Remove from 
the fire and pour slowly into the well-beaten white 
of one egg, beating all the while. Serve cold in glass 
cups with cream or a soft custard sauce. 

Rice Balls. 

One-half cup of boiled or steamed rice. 
One apple or peach. 

Wring out in cold water two pieces of gauze or 
cheese-cloth (ten inches square). Put in the centre 
of each sufficient rice to make a round the size of a 
small saucer and about one-fourth inch in thickness. 
Place in the centre a few slices of peach or apple, dust 
with granulated sugar, and gather the corners of the 
cloth together and hold in the shape of a ball. Tie 
tightly, throw into boiling water (the water in which 
the rice was cooked or plain water) . Boil fifteen min- 
utes. Remove the cloths and serve hot with cream, 
apple, peach, or a soft custard sauce. 






SICK AND CONVALESCENT. 239 

These balls may also be filled with finely chopped 
seedless raisins or half apple and half raisins. 

Or, fill with a fruit cheese made as directed under 
Fruit Sandwich. 

Rice Charlotte. 

One cup of milk. 

One and one-half tablespoonfuls of rice flour. 

White of one egg. 

Six raisins or one teaspoonful of sherry. 

One tablespoonful of sugar. 

Cut the raisins into small pieces, remove seeds, and 
add the milk cold. Cook in a double boiler twenty 
minutes. Strain, bring to boiling, and pour in the rice 
flour, which has been moistened with a little cold water. 
Stir until it thickens (about five minutes). Remove 
from the fire, add the sugar and pour into the well- 
beaten white of egg, beating all the while. Serve cold 
in glass cups or saucers with cream or a soft custard 
sauce. 

If desired, the yolk of egg may be added to the 
charlotte a few minutes before it is removed from the 
fire. 

If sherry is used, add when taken from fire. 



Farina Custards. 

Stir into a half-cup of hot milk enough farina to 
make a mush. Cook over hot water or in a double 
boiler one-half hour. Add the lightly beaten yolk of 
one egg and one tablespoonful of sugar. Remove from 
the fire and pour slowly into the well-beaten white 



2 4 o HOW TO COOK FOR THE 

of one egg, beating all the while. Serve cold with 
cream or a soft custard sauce. 

To give the custard a zest add the grated yellow rind 
of one-eighth of a lemon when adding the farina. 

Baked Farina Pudding. 

Follow preceding recipe. Turn into a pudding-dish 
and bake ten minutes. Serve hot or cold. 

Rotha Gritza. 

Two tablespoonfuls of currant- jelly. 

One tablespoonful of sugar. 

One and one-half tablespoonfuls of rice flour. 

One cup of boiling water. 

Ten almonds. 

Dissolve the jelly in the hot water. While boiling 
stir in the rice flour (which has been moistened with 
a little cold water). Cook about five minutes. Re- 
move from the fire and add the sugar. Pour into 
moulds or glass cups and serve cold with plain or 
whipped cream, and the almonds dusted over the top 
just before serving. 

To prepare the almonds, shell, cover with boiling 
water, let stand a few minutes. Remove the skins, 
cut into small pieces, dust thickly with powdered sugar, 
and toast in the oven until a golden brown. Then 
roll fine with an ordinary rolling pin. 

Rotha Gritza Charlotte. 

Follow the above recipe, stirring in the well-beaten 
white of one egg just before it is removed from the 
fire. 



SICK AND CONVALESCENT. 241 

Blanc Mange I. 

One cup of milk. 

One egg. 

One tablespoonful of cornstarch. 

One tablespoonful of sugar. 

Six large raisins or one teaspoonful of sherry. 

Wash the raisins and cut them into halves ; remove 
seeds. Put them in a double boiler with the cold milk 
and steam them twenty minutes. Strain out the raisins, 
bring the milk to boiling, and add the cornstarch (which 
has been moistened with a little cold water). Stir 
until it thickens. Add the yolk, lightly beaten, cook 
just a moment, remove from the fire, add the sugar, 
and pour into the well-beaten white of egg, beating 
all the while. Serve cold with a cream or custard 
sauce. 

The raisins may be omitted and served plain, or add 
one teaspoonful of sherry wine. 

Blanc Mange II. 

To make a white blanc mange follow preceding 
recipe, omitting the yolk of egg. 

Chocolate or Cocoa Pudding with Meringue. 

One cup (boiling) water. 

Two tablespoonfuls of cocoa or grated chocolate. 

Four tablespoonfuls granulated sugar. 

White of one egg. 

Three (level) tablespoonfuls of cornstarch. 

Put the cocoa or chocolate in a saucepan, add the 
water slowly, then continue to stir over the fire until 

16 



242 HOW TO COOK FOR THE 

it boils. Add the cornstarch (which has been moist- 
ened with cold water). Cook about five minutes, re- 
move from the fire, add the sugar. Pour slowly into 
the well-beaten white of egg, beating all the while. 
When cool partly fill glass cups or saucers. Place a 
meringue on top of each and serve with cream. Or 
use whipped cream instead of the meringue. 
To make the meringue, see page 231. 

Chocolate Pudding. 

One cup of milk. 

White of one egg. 

Two tablespoonfuls of sugar. 

One and one-half tablespoonfuls of cornstarch. 

One ounce of chocolate. 

Melt the chocolate in a saucepan over hot water, 
add the milk hot, then moisten the cornstarch with a 
little cold milk and add it to the hot milk, stirring all 
the while until it thickens. Add the sugar and stir 
in the well-beaten white of egg after it is removed 
from the fire. Pour into a mould or serving-dish. 
Serve cold with plain or whipped cream. 

Water may be substituted for the milk if desired. 

Lemon Pudding I. 

One cup of water. 

Two tablespoonfuls of sugar. 

One and one-half tablespoonfuls of cornstarch. 

One egg. 

Juice and grated yellow rind of one-half of a lemon. 

Grate off the yellow rind of the lemon into the 
water. Bring to boiling, then add the cornstarch (which 



SICK AND CONVALESCENT. 243 

has been moistened with a little cold water). Stir 
until it thickens. Beat the yolk until light, add to 
the pudding, and stir over the fire a few minutes (but 
do not allow it to boil). Remove from the fire and 
pour slowly into the well-beaten white of egg, beating 
all the while. Serve cold with toasted crackers, etc. 



Lemon Pudding II. (with Meringue). 

Follow preceding recipe, omitting the white of egg. 
Use for a meringue, made as directed under French 
Custard (page 231). 

Wine Pudding. 

Substitute one tablespoonful of sherry wine for the 
lemon- juice and follow the preceding recipe, either with 
or without the meringue. 

Egg Cream or Lemon-Butter. 

Two eggs. 

Two tablespoonfuls of sugar. 

Juice and yellow rind of one-half of a lemon. 

Separate the eggs, beat the yolks until light, add 
the sugar gradually, then the grated yellow rind and 
lemon- juice. Stir slowly over hot water or in a double 
boiler until it begins to thicken. Then add the well- 
beaten whites and stir about two minutes longer, or 
until it resembles a thick cream. Remove from the fire 
and pour into a serving-dish. Serve cold with toasted 
crackers or sponge cake, etc. 



244 HOW TO COOK FOR THE 

Tapioca-Jelly I. 

Two tablespoonfuls of pulverized tapioca. 

Two tablespoonfuls of sugar. 

One tablespoonful of sherry wine. 

White of one egg. 

Yellow rind of one-fourth of a lemon. 

Stir the tapioca and grated yellow rind of lemon 
into one pint of boiling water. Stir in all direc- 
tions over the fire until it boils and is , clear (about 
five minutes). Remove from the fire and add sugar 
and sherry wine. Pour immediately into the well- 
beaten white of egg, beating all the while. Serve cold 
with cream or a teaspoonful of egg cream or lemon- 
butter or currant- jelly sauce. 

Tapioca- Jelly II. 

If a stimulant is not desired, substitute a teaspoonful 
of lemon- juice instead of the wine. 

Tapioca Charlotte. 

Substitute one cup of milk for the water and follow 
directions for making Tapioca- Jelly I. The wine may 
be omitted or served in the sauce, but do not use 
lemon- juice when using milk. 

Baked Tapioca Pudding I. 

One-fourth cup of tapioca. 

Two eggs. 

A pinch of salt. 

One pint of milk. 

Two tablespoonfuls of sugar. 



SICK AND CONVALESCENT. 245 

Use pearl tapioca, wash it in cold water. Soak it 
in the milk two hours. Cook in a double boiler until 
the tapioca is transparent (about two hours). Beat 
the eggs until light. Stir in the tapioca, salt, milk, and 
sugar. Mix well. Pour into a baking-dish and bake 
in a moderate oven about fifteen or twenty minutes. 
Serve hot or cold with cream. 



Baked Tapioca Pudding II. (with Meringue). 

Follow preceding recipe, omitting the whites of eggs 
from the pudding. When baked make the meringue 
as directed under French Custard (page 231). 

Quick Tapioca Pudding. 

Substitute pulverized tapioca for the pearl and fol- 
low either of the preceding recipes, except that fifteen 
minutes will be sufficient for the soaking and it will 
not require cooking before it is baked. 

Tapioca and Currant- Jelly I. 

Two tablespoonfuls of currant- jelly. 
Two tablespoonfuls of sugar. 
Two tablespoonfuls of pulverized tapioca. 
One pint of water. 

Put the tapioca in a saucepan, slowly add the water 
cold. Stir in all directions over the fire until it boils 
and is clear (about five minutes). Add the currant- 
jelly, stir until dissolved. Remove from the fire, add 
the sugar and pour into the serving dish. Serve cold 
with plain or whipped cream. 



246 HOW TO COOK FOR THE 

Tapioca and Currant- Jelly II. 

Follow preceding recipe, using double the quantity 
of currant- jelly, and just before removing it from the 
fire stir in the well-beaten white of one tgg. 

If desired, a teaspoonful of sherry wine or French 
brandy may also be added. 

Sago and Currant-Jelly. 

Two tablespoonfuls of currant-jelly. 
One tablespoonful of sago. 
Two tablespoonfuls of sugar. 
One cup of water. 

Cover the sago with the water and let it soak a half- 
hour or more. Cook in a double boiler or over hot 
water until transparent, add the currant-jelly, stir until 
dissolved, remove from the fire, add the sugar, and 
pour into the serving dish. Serve cold with cream. 

Grape, blackberry, or raspberry jelly may be substi- 
tuted for the currant jelly. 

Sago Custard. 

Two tablespoonfuls of sago. 
Two tablespoonfuls of sugar. 
One-half cup of milk. 
One Qgg. 

Cover the sago with cold water and let it soak two 
hours or more. Cook in a double boiler or over hot 
water until transparent. Drain. Beat the egg until 
light, add the milk, sugar, and sago. 

Bake until a custard has formed. Serve hot or cold 
with cream. 



SICK AND CONVALESCENT. 247 

Syllabub. 

One-half cup of whipped cream. 

One teaspoonful of sugar. 

One teaspoonful of sherry wine if used. 

Add the sugar and wine to the whipped cream. 
Serve immediately with crackers or sponge cakes. 

SOUFFLES. 

Plain Souffle I. 
One egg. 

One teaspoonful of sugar. 

One teaspoonful of lemon- juice, sherry wine, or 
brandy. 

Have a little water boiling in a large covered sauce- 
pan. Separate the egg, beat the white to a froth, beat 
the yolk lightly, add the sugar slowly and the flavoring. 
Stir into the well-beaten white of egg and mix thor- 
oughly. Heap into an egg-cup or dainty bowl. Place 
the bowl in the saucepan and cover the pan closely. 
Remove all from the fire and let stand five minutes. 
Serve at once. 

Plain Souffle II. 

One-half cup of milk. 

Two eggs. 

One tablespoonful of flour. 

One-half tablespoonful of cornstarch. 

Mix the flour and cornstarch in a small saucepan, 
then stir in the cold milk. Take to the fire and stir in 



248 HOW TO COOK FOR THE 

all directions until it boils and becomes a thick paste. 
Remove from the fire, add the yolks and then well- 
beaten whites. Partly fill buttered custard-cups. 
Stand them in boiling water and bake about fifteen 
minutes. Serve immediately with a soft custard 
sauce flavored with sherry wine, or dust the souffle 
with granulated sugar and serve with cream. 

Or, steam the souffle if an oven is not available, — 
viz., have some water boiling in a large saucepan 
(with tight-fitting cover), put in the cups (being care- 
ful the water is lower), cover and keep the water a 
little below boiling. Let steam fifteen minutes. Serve 
immediately. 

Indian-Meal Souffle. 

One and one-half tablespoonfuls of white cornmeal. 
One-half cup of milk. 
Two eggs. 

Put the meal in a saucepan and stir in the cold 
milk. Stir in all directions over the fire until it boils, 
then cook thirty minutes over hot water. Remove 
from the fire, add the yolks, then stir in the well- 
beaten whites. Partly fill buttered custard-cups, stand 
them in boiling water and bake about fifteen minutes. 
Serve immediately with cream. If desired, dust with 
sugar. 

The souffle may also be steamed as directed in pre- 
ceding recipe. 

Peach Souffle. 

Three ripe peaches. 

One tablespoonful of sugar. 

White of one egg. 



SICK AND CONVALESCENT. 249 

Select solid but ripe peaches and of good flavor. 
Pare and remove the stones. Place in a bowl and mash 
fine with a silver fork, add the sugar and white of 
egg beaten to a stiff froth. Mix well and bake in a 
quick oven ten minutes. Serve at once. 

This may also be steamed as directed under Plain 
Souffle. 

In winter, substitute one-half cupful of stewed or 
canned peaches. 

Use the dried or evaporated fruit and follow direc- 
tions for Stewed Prunes (page 223). 

Apricot Souffle. 

One-half cup of stewed apricots. 
White of one egg. 
Sweeten to taste. 

Use the dried or evaporated fruit, and follow direc- 
tions for Stewed Prunes (page 223). 

Put the apricots in a bowl and mash fine with a 
silver fork, then stir in the white of egg, which has 
been whipped to a stiff froth. Bake about ten minutes 
in a hot oven. Serve hot or cold. 



Prune Souffle. 

One-half cup of stewed prunes. 
White of one egg. 

Press all but the skins and stones of the prunes 
through a sieve. Whip the white of egg to a froth 
and mix with the prunes. Bake in a quick oven ten 
minutes. Serve immediately. 



250 HOW TO COOK FOR THE 

Banana Souffle. 

Mash one ripe banana with a silver fork. Add one 
tablespoonful of granulated sugar and the well-beaten 
white of one egg. Bake in a quick oven ten minutes. 
Serve immediately with cream. 

If desired, the sugar may be omitted and added 
when served. One tablespoonful of sherry wine may 
be added after the sugar. 

This may also be steamed as directed under Plain 
Souffle. 

Apple Betty. 

Select tart apples. Wash, quarter, pare, and core 
them. Cut into thick slices and cover the bottom of 
a baking-dish. Dust with granulated sugar and a 
little cinnamon. Add a layer of toast or stale bread 
broken into small pieces. Repeat these layers until 
the dish is full, leaving the last layer toast or bread. 
Baste with boiling water. Cover and cook in a hot 
oven until the apples are very tender. Serve hot or 
cold with cream. 

Apple Charlotte. 

One-half cup of apple-sauce. 
White of one egg. 

Make the sauce as directed on page 219. Beat the 
white to a stiff froth. Bring the sauce to boiling and 
pour over the egg, beating all the while. Serve cold 
with plain or whipped cream. 

This may also be baked in a hot oven for five min- 
utes and then served at once. 



SICK AND CONVALESCENT. 251 

Apple Float. 
One ripe apple. 
White of one egg. 

One tablespoonful of powdered sugar. 
Four tablespoonfuls of cream or one-half cup of 
soft custard sauce. 

Wash the apple. Remove the core and skin. Place 
in cold water. Whip the white of egg to a froth, add 
the sugar slowly, beating all the while. Grate the 
apple or scrape with a silver knife. Mix it with the 
egg and beat well. Pour the cream into a serving dish 
and float the apple on it. Serve at once. 

Or, the float may be cooked. Drop the egg and 
apple by spoonfuls on top of boiling water. Cover the 
pan and let stand off the fire for five minutes. Drain 
and place on the cream or sauce at serving time. 

Apples and Tapioca. 

Soak pearl tapioca in cold water a half-hour or 
more (allowing eight times as much water as tapioca), 
then cook it in a double boiler until transparent. Add 
an equal quantity of freshly made apple-sauce unsweet- 
ened. Cook in the double boiler ten minutes. Sweeten 
to taste and serve very cold. 

If pulverized tapioca is used, let it soak fifteen min- 
utes in cold water, using eight parts of water to one of 
tapioca; then follow above directions. Or finish by 
baking about fifteen minutes. 

Peaches and Tapioca. 

Substitute peach-sauce for the apple-sauce and fol- 
low preceding recipe. 



252 HOW TO COOK FOR THE 

Apples and Sago. 

Substitute sago for the pearl tapioca and follow the 
recipe for Apples and Tapioca. 

Baked Apples and Sago. 

Substitute sago for the pearl tapioca and follow the 
recipe for Baked Apples and Tapioca. 



Cut Peaches. 

Select solid ripe peaches. Immediately before 
serving, with a silver knife cut them into halves, re- 
move stones, and pare. Cut into slices and serve on 
a dainty plate or saucer. Add sugar at the table. If 
they stand they will turn brown and lose their fresh 
flavor. 

Or, cut the peaches into halves, remove stone, and 
pare, then roll each half in granulated sugar and serve 
immediately. 

Peach Cream. 

Three ripe peaches. 

One tablespoonful of granulated sugar. 

White of one egg. 

Select solid but ripe peaches and of a good flavor. 
Pare and remove the stones. Place in a bowl and 
mash fine with a silver fork, add the sugar and white 
of egg which has been whipped to a stiff froth. Mix 
well and beat again. Serve at once, with or without 
a few sliced peaches, German puff, or popover, etc. 



SICK AND CONVALESCENT. 253 

Baked Apples I. 
See page 220. 

Baked Apples II. (with Rice). 

Select a tart apple. Remove the core and place it 
in a baking-dish. Pour boiled rice around it, also 
filling the centre. Sprinkle with sugar and baste with 
a little boiling water. Cover and bake until the apple 
is tender. Serve warm with cream. 

If desired, the apple may be pared and sliced before 
baking. It will then cook in a much shorter time. 

Baked Apples III. (with Tapioca). 

If pearl tapioca is used, soak it in cold water at 
least a half-hour (allow eight times as much water as 
tapioca), then cook in a double boiler until trans- 
parent, and pour it around a tart apple (either whole 
or sliced), and bake as directed in preceding recipe. 
Serve hot or cold with plain or whipped cream. 

Peaches and Tapioca I. (Baked). 

If pearl tapioca is used, soak it in cold water at 
least a half-hour (allowing eight times as much water 
as tapioca), then cook it in a double boiler until trans- 
parent. Pour over peaches that have been pared and 
halved. Dust with granulated sugar, baste with boil- 
ing water, and bake until the peaches are very tender. 

If desired, the peaches may be sliced. Allow about 
an equal quantity of peaches and cooked tapioca. 

Serve hot or cold with cream. 

When fresh peaches are not available, substitute 
dried or evaporated peaches which have been carefully 
stewsd, (See Stewed Prunes, page 223.) 



254 HOW TO COOK FOR THE 

Peaches and Tapioca II. 

If pulverized tapioca is used, let it soak for fifteen 
minutes in cold water, using eight parts of water to 
one of tapioca. Then pour over and around the 
peaches and finish as above directed. 

Bananas served Raw. 23 

Select thoroughly ripe but solid bananas. Chill 
near the ice. Just before serving remove the skins 
and stringy fibre and with a silver knife cut into slices 
or blocks. Half fill a glass, cup, or saucer ; cover the 
top with whipped cream. Dust with sugar and serve. 

Plain cream may be substituted for the whipped. 

Bananas and Cream. 

Select thoroughly ripe but solid bananas, remove the 
skin and stringy fibre. Mash fine with a silver fork. 
Add an equal quantity of whipped cream and whip 
until solid. (See Whipped Cream, page 269.) 
Sweeten slightly and serve very cold with crackers. 



Baked Bananas I. 

Use a porcelain-lined or granite baking-dish. Select 
bananas with a light yellow skin (not thoroughly ripe). 
Remove the skins and stringy fibre from the bananas. 
Place them in the dish; dust lightly with granulated 
sugar. Pour in enough boiling water to cover the 

28 Bananas should never be eaten raw unless thoroughly ripe, 
and even then cautiously. 



SICK AND CONVALESCENT. 255 

bottom of the dish and bake in a quick oven about 
twenty minutes, basting once or twice. Serve hot 
with plain or whipped cream. Sugar may be omitted. 

Baked Bananas II. 

Place bananas, unpeeled, in a moderate oven and 
bake until the skins open. Serve at once. 

Gelatin Desserts. 

Pulverized gelatin is best used in these recipes, as 
it is in a convenient form, taking less time to soak. 
Small quantities are also easily measured. A two- 
ounce box contains eight level teaspoonfuls. 

Wine-Jelly. 

One level teaspoonful or one-eighth box of granu- 
lated gelatin. 

Two tablespoonfuls of cold water. 

One tablespoonful of sugar. 

Grated yellow rind of one-fourth of a lemon. 

One-half cup of boiling water. 

One-fourth cup of sherry wine. 

Put the gelatin in a small dish, cover with the cold 
water, and let it soak until soft. Add the yellow rind 
to the half-cup of cold water, bring it to a boil and 
pour over the softened gelatin, add the sugar and 
wine. Stir over hot water until all is dissolved. Pour 
through gauze or a fine strainer into a mould or 
serving-dish. Stand near the ice until it has formed 
a jelly. This will require an hour or more. Serve 
plain or with whipped cream. 



256 HOW TO COOK FOR THE 

Lemon-Jelly. 

One-eighth box of gelatin. 

Two tablespoonfuls of cold water. 

Two tablespoonfuls of sugar. 

One tablespoonful of lemon-juice. 

Three-fourths cup of boiling water. 

Grated yellow rind of one-fourth of a lemon. 

Follow directions for making in preceding recipe. 

Snow Pudding. 

Follow the directions for Wine- or Lemon-Jelly. 
Pour into a bowl and stand in ice-water. When cold 
and just beginning to jelly, beat with an egg-beater 
until perfectly white. Beat the white of one egg to a 
froth and stir it into the pudding. Turn all into a 
mould and stand in a cold place several hours. Serve 
with cream or a soft custard sauce. 

If desired, the white of egg may be omitted. 

Prune-Jelly. 

One-half cup of stewed prunes. 

Three-fourths cup of prune juice or boiling water. 

One level teaspoonful granulated gelatin. 

Sugar to taste. 

Cover gelatin with two tablespoonfuls cold water 
and soak about five minutes. 

Press the prunes through a sieve, add the prune juice 
(hot), sugar, and gelatin. Stir over the fire until the 
gelatin is dissolved (no longer). Pour into a mould, 
and when cold serve with plain or whipped cream. 



SICK AND CONVALESCENT. 257 

Charlotte Russe. 

One cup of cream. 

Two tablespoonfuls of powdered sugar. 
One-eighth box or one level teaspoonful of granu- 
lated gelatin. 

One tablespoonful of sherry wine or 
One-half teaspoonful of almond extract. 
Two tablespoonfuls of cold water. 
Lady-fingers or sponge-cakes. 

Cover the gelatin with cold water and let it stand 
until soft. Whip the cream, drain (only if it has not 
all whipped solid), and turn it into a bowl. Place on 
ice or in a cold place. Add to the soaked gelatin just 
enough boiling water to dissolve it, about one teaspoon- 
ful, and stir over hot water. Sift the sugar over the 
cream, stirring it in carefully, add the wine and the 
dissolved gelatin. Stir immediately and continually 
until it begins to thicken. Pour into a cup or mould 
lined with lady-fingers. Keep in a cold place for an 
hour and it is ready to serve. 

This may also be served on slices of sponge-cake, 
or hollow out the centre of a small cake and fill in 
with the cream. 

Bisque Charlotte Russe. 

Follow preceding recipe, and, after adding the sugar, 
stir in two tablespoonfuls of stale or toasted sponge- 
cake crumbs. 

Gelatin Cream. 

Make the same as Charlotte Russe, omitting the 
sponge-cake. 

17 



258 HOW TO COOK FOR THE 

Fruit Charlotte. 

Make a cup of gelatin cream, and just before pour- 
ing it into the mould or serving-dish add one-half 
cup of chopped dates or figs. 

Chocolate Bavarian Cream. 

One cup of milk. 

One cup of cream. 

One-fourth cup of cold water. 

Two tablespoonfuls of sugar. 

One tablespoonful of grated chocolate. 

One-fourth box of gelatin. 

Whip the cream and stand in a cool place. Cover 
the gelatin with the cold water and let it soak until 
soft. Heat the milk, add the chocolate, which has been 
moistened with a little cold milk. Cook ten minutes 
over hot water or in a double boiler. Add the sugar 
and gelatin, stir until dissolved. Strain into a bowl 
standing in cracked ice. Stir until it begins to thicken, 
add the whipped cream, mix thoroughly, and pour 
into a mould. Stand on or near the ice for an hour. 
Serve cold with cream. 

Spanish Cream. 

One-eighth box of gelatin. 

One cup of milk. 

One egg. 

Two tablespoonfuls of sugar. 

Two tablespoonfuls of cold water. 

One tablespoonful of sherry wine. 



SICK AND CONVALESCENT. 259 

Cover the gelatin with the cold water and let it 
stand until soft. Scald the milk, beat the yolk of egg 
until light, add the sugar and hot milk. Return to the 
fire and cook until creamy, add the gelatin, stir until 
dissolved, strain, add the sherry wine and the white of 
egg beaten to a stiff froth. Turn into a mould and 
stand in a cold place for an hour or more. 



Calfs-Foot Jelly. 

One calf's foot. 

One and one-half quarts of water. 

White of one egg. 

Two-inch stick of cinnamon. 

One-fourth blade of mace. 

One cup of sugar. 

Juice of one lemon. 

Grated yellow rind of one-half of a lemon. 

Have the foot split into halves, then cracked into 
several pieces. Wash well. Place them in a kettle 
and cover with the one and one-half quarts of cold 
water. Bring slowly to a boil, then skim and simmer 
about three hours. Strain and cool. When cold re- 
move the fat from the top and the sediment from 
the bottom. Heat the jelly, add the lemon-peel and 
juice, cinnamon, mace, and sugar. Beat the white of 
e gg slightly; stir into the jelly. Boil about five min- 
utes, then let it stand off the fire about five minutes 
before straining it through a flannel bag or three 
thicknesses of gauze or cheese-cloth. Pour into 
moulds or small cups. Stand in a cold place to form 
a jelly. 



260 HOW TO COOK FOR THE 

CAKES. 

Much depends on the baking of a cake. For the 
recipes given in this chapter a moderate oven is re- 
quired. Have the oven the proper temperature before 
mixing the cake, as it must be baked immediately. 
Place the cake in the centre of the oven and do not 
attempt to bake anything else at the same time. Also 
allow your cake to bake at least ten minutes if small, 
and fifteen or twenty if large, before opening the oven 
door, then do not move the cake unless necessary, and 
close the oven door gently or the cake may fall. 

To test a cake, when it looks done, hold it to your 
ear; if it ticks loudly, return it to the oven; if the 
ticking is very faint, it is sufficiently baked. 

Another test is to run a broom splint or straw down 
the centre. If it comes out clean the cake is done. 

Or, when the cake begins to leave the sides of the 
pan it is probably done. 

When sufficiently baked, remove the cake from the 
oven and turn it out of the pan as gently as possible ; 
then do not handle again until it is cold. 



Sponge-Cake. 
Three eggs. 

One-half cup of granulated sugar. 
One teaspoonful of lemon- juice. 
Grated yellow rind of one-fourth of a lemon. 
One-half cup of pastry flour. 

Separate the eggs, beat the yolks (in a bowl) until 
very, very light, add the sugar gradually, beating all 
the while, add the flavoring, and beat several minutes. 



SICK AND CONVALESCENT. 261 

Beat the white to a stiff froth, stir into the yolks and 
sugar, sift in the flour gradually, stirring all the while. 
After adding whites of eggs and flour stir as little as 
possible and do not beat again. Pour into a cake-pan 
that you have previously lined with plain paper. Bake 
about thirty-five minutes, or until done, in a moderate 
oven. 

This cake is also very nice baked in iron or granite 
muffin-pans. 

Cream Sponge-Cake. 

Before baking the cake make the filling as follows : 

One cup of milk. 

Yolks of two or three eggs. 

Grated yellow rind of one-fourth of an orange. 

Two tablespoonfuls of orange- juice. 

Two tablespoonfuls of sugar. 

One and one-half tablespoonfuls of cornstarch. 

Heat the milk, add the cornstarch (which has been 
mixed with a little cold milk), stir until it thickens, and 
cook five minutes or more. Beat the yolks until light, 
add the sugar and grated orange-peel, then add the 
milk and cornstarch. Cook a few minutes (below 
boiling-point, or it will have a curdled appearance). 
Remove from the fire, add the orange- juice, and let 
it cool while you bake a sponge-cake as directed in 
the preceding recipe, baking it in two pans. When 
done and still warm put the filling between the two 
layers. 

Or, with a fork hollow out the centres of individual 
sponge-cakes, and fill in with the custard. 



262 HOW TO COOK FOR THE 

Angel's Food. 

Whites of six eggs. 

Three-fourths cup of granulated sugar. 

A small pinch of salt. 

One-fourth level teaspoonful of cream of tartar. 

One-half cup of pastry flour. 

Sift the flour five times. Add salt and cream of tar- 
tar to the whites of eggs. Beat to a stiff froth. Sift 
in the sugar gradually, stirring all the while. Then sift 
in the flour gradually. When mixed, pour into an un- 
greased pan and bake in a very moderate oven one-half 
hour or more. When done, remove carefully the pan. 
Handle as gently as possible. 

Sunshine-Cake. 
Beat the yolks of two eggs until light, then add to 
the well-beaten whites of six eggs. Then proceed as 
directed under Angel's Food. 

Sponge-Cake Croquette. 

Cut a piece of sponge-cake to resemble a croquette, 
or any shape desired. Toast the trimmings of cake 
until a golden brown. Roll fine. Dip the cake quickly 
into cream or milk. Pick it up with a fork and dust 
it all over with the brown crumbs. Serve with 
whipped cream or a soft custard sauce. 

The cream may be slightly sweetened and flavored 
with sherry wine before the dipping if desired. 

Marguerites. 
Toast plain crackers. Spread them with lemon- 
butter, chopped dates (without skins and stones), or 
any desired jelly. 



SICK AND CONVALESCENT. 263 

Beat the white of one egg to a froth, add (slowly) a 
teaspoonful of powdered sugar, and beat until very 
stiff. Heap in fancy shapes over the crackers, dust 
with sugar, and brown in the oven, or cook the 
meringue as directed under French Custard (page 
231), 

SWEET OR PUDDING SAUCES. 
Soft Custard Sauce. 

Follow recipe for Soft Custard (page 231). 

Hot Egg Sauce I. 
One egg. 

One cup of water. 
Two tablespoonfuls of sugar. 
One level tablespoonful of cornstarch or arrowroot. 

Bring the water to a boil, moisten the cornstarch 
with a little cold water, pour into the boiling water, 
stirring until clear. Remove from the fire and pour 
into the well-beaten egg, beating all the while, add 
the sugar, reheat over hot water, and it is ready to 
serve. 

If desired, a teaspoonful of sherry wine or lemon- 
juice may be added just before serving. 

The flavor is also improved if a few gratings of 
the yellow lemon-peel is added to the cold water. 

Hot Egg Sauce II. (with Milk). 

One egg. 

One cup of milk. 

Two tablespoonfuls of sugar. 

One level tablespoonful of cornstarch or arrowroot. 

One teaspoonful of sherry wine (if used). 



264 HOW TO COOK FOR THE 

Bring the milk to a boil, moisten the cornstarch or 
arrowroot with a little cold milk, pour it into the 
boiling milk and stir several minutes until it thickens. 
Remove from the fire and pour into the well-beaten 
egg, beating all the while, add the sugar, reheat over 
hot water, and it is ready to serve. 

If desired, a teaspoonful of sherry wine may be 
added. 

Caramel Sauce. 

One-half cup of granulated sugar. 
One-half cup of water. 

Put the sugar in an aluminum or iron saucepan and 
stir with a wooden spoon over a quick fire until the 
sugar melts and becomes an amber color, then pour 
in the water, stir several minutes, remove from the 
fire and cool. 

Cream Sauce. 

One-half cup of cream. 

One level tablespoonful of granulated sugar. 

One teaspoonful of sherry wine. 

Dissolve the sugar in the cream, and just before 
serving stir in the sherry wine. 

If desired, a small pinch of mace may be added. 

Peach Sauce. 
See page 221. 

Wine Sauce. 
One cup of water. 
One egg. 
Grated yellow rind of one-fourth of a lemon. 



SICK AND CONVALESCENT. 265 

Two tablespoonfuls of sugar. 

One level tablespoonful of cornstarch or arrowroot. 

Two tablespoonfuls of sherry wine. 

Add the yellow rind of lemon to the water, then 
bring to boiling, moisten the cornstarch with a little 
cold water, pour into the boiling water, stirring until 
clear. Remove from the fire and pour into the well- 
beaten egg, beating all the while, add the sugar, re- 
heat over hot water, and add the wine. Serve hot. 

Hot Chocolate Sauce I. 

One-half cup of milk. 
Two tablespoonfuls of sugar. 

One level tablespoonful of rice flour, cornstarch, or 
arrowroot. 

One tablespoonful of grated chocolate. 

Melt the chocolate in a saucepan over hot water, 
add the hot milk slowly, stirring all the while. When 
boiling add the rice flour or cornstarch, which has 
been moistened with a little cold milk. Stir until it 
thickens. Remove from the fire, add the sugar, and 
it is ready to serve. 

Hot Chocolate Sauce II. (Egg Thickening). 

One-half cup of hot milk. 

Two tablespoonfuls of sugar. 

White of one egg. 

One tablespoonful of grated chocolate. 

Melt the chocolate in a saucepan over hot water, 
add the hot milk slowly, stirring all the while. When 
smooth, pour into the well-beaten white of egg, stir 
in the sugar, and it is ready to serve. 



266 HOW TO COOK FOR THE 

Cold Chocolate Sauce. 

One-half level teaspoonful of granulated gelatin. 

One tablespoonful of sugar. 

One cup of milk. 

One ounce of chocolate. 

Cover the gelatin with the milk and let it soak a half- 
hour, then heat gradually, stirring all the while; add 
the chocolate (which has been melted over hot water). 
When well mixed, remove from the fire, strain, and 
add the sugar. Serve cold. 

Lemon Sauce I. 

One cup of water. 

One lemon. 

One-half cup of granulated sugar. 

One tablespoonful of flour or cornstarch. 

One egg. 

Grate the yellow rind of half the lemon into the cold 
water, bring to boiling. Mix the flour or cornstarch 
and sugar, add quickly to the boiling water. Stir sev- 
eral minutes, and pour into the well-beaten egg, beat- 
ing all the while. Serve hot. 

Lemon Sauce II. 

One cup of water. 

One-eighth cup of Irish moss. 

Two tablespoonfuls of sugar. 

Two tablespoonfuls of lemon-juice. 

A few gratings of the yellow rind of a lemon. 

Soak the moss in lukewarm water ten minutes, 
then wash each piece thoroughly in cold water. Drain 



SICK AND CONVALESCENT. 267 

and soak in the cup of cold water a half-hour. Add 
the yellow rind, then stir and slowly heat until it is 
steaming hot, then let it simmer about ten minutes. 
Strain through a fine sieve. Stir in the lemon- juice 
and sugar. Serve warm. 



Lemon Sauce III. 
Follow recipe for Egg-Cream or Lemon-Butter. 

Currant-Jelly Sauce. 

One cup of water. 

Two tablespoonfuls of currant- jelly. 

One tablespoonful of sugar. 

One level tablespoonful of rice flour or cornstarch. 

Bring the water to a boil, add it to the currant-jelly 
and stir until dissolved, and when again boiling add 
the rice flour or cornstarch (which has been moistened 
with a little cold water). Cook several minutes, re- 
move from the fire, add the sugar. Serve hot or cold. 

A few drops of lemon- juice may also be added if 
desired. 

¥¥ 

FROZEN FOODS. 

Beef-tea, whipped cream, ice-cream (with small 
amounts of flavoring and sugar, and sometimes with- 
out either), frozen fruits, albumenized fruit- juices, etc., 
are often ordered. 

These are also usually desired in small quantities, 



268 HOW TO COOK FOR THE 

so the following methods are not only convenient but 
entirely satisfactory. In this way you can control 
the ingredients of your frozen foods better and get 
the required nutriment in a pure form. 



Method of Freezing I. (without a Freezer). 

Choose a glass jar (pint or quart size) with a tight- 
fitting screw top and rubber (such as are used for 
canning and preserving). Turn in the mixture to be 
frozen. Screw down the lid and place the jar in 
the centre of a kettle or small bucket and pack with 
alternate layers of finely chopped ice and rock-salt. 
Use one-third rock-salt and two-thirds ice. Allow 
an hour or more for the freezing. 

The more salt used the quicker the freezing. How- 
ever, the slower the freezing the smoother the result. 

Ice-cream is improved if the thick layer which first 
forms on the sides of the jar is stirred in with a 
wooden spoon and well beaten. This may be repeated 
two or three times during the first half -hour of the 
freezing. 

Care must be taken that no salt gets into the jar, 
so it is well to only pack the bucket within an inch 
of the lid of the jar for the first half -hour, or until 
the beating and stirring are finished. Then pack with 
layers of ice and salt (as before) until the jar is com- 
pletely covered. Place over the whole a wet cloth and 
stand aside until wanted. 

Whipped cream is used in many of the following 
recipes, though plain cream should be substituted 
whenever the patent freezer is used. 



SICK AND CONVALESCENT. 269 

Method of Freezing II. (with Patent Freezer). 

There are now several makes of patented freezers, 
holding but one pint. These are very convenient. The 
can and dasher must be kept absolutely clean. With 
this method follow any of the following recipes, using 
plain cream in place of the whipped cream and just 
one-half the quantity, as it will double its bulk in the 
churning. 

To freeze. — After mixing all the ingredients, pour 
them into the freezer, put on the lid securely, and pack 
with alternate layers of finely chopped ice and rock- 
or ice-cream salt (using one-third salt and two- 
thirds ice). Turn until stiff, about three minutes or 
more, according to make of freezer. 

The ice-cream is improved if allowed to stand (re- 
packed). 

Whipped Cream. 

Choose double cream or that which has stood on 
the milk at least twenty-four hours. It will then whip 
easily and leave little or no liquid residue. It must be 
very cold before the whipping is started. Also place a 
large bowl on the ice to become thoroughly chilled. 
Pour the cream into the bowl and whip until thick 
with one or two ordinary egg-beaters. This is best 
done in a cool place. 

Any quantity of cream may be whipped, but it will 
take longer to whip a half-cup than a pint of cream. 

Do not whip longer than to bring the cream to a 
thick froth, or it will turn to butter. 

If obtainable, a " cream-whipper" is the quicker and 
more convenient method ; but they are most objection- 
able unless scalded and kept very clean. 



270 HOW TO COOK FOR THE 

The above directions can be used with the same 
result. 

A silver fork is best to whip a few tablespoonfuls 
of cream or any small quantity. 

Plain Ice-Cream, or Frozen Whipped Cream. 

Whip any desired quantity of cream as above di- 
rected. Turn into a jar and freeze. 

If desired, it may be slightly sweetened. 

Ice-Cream. 

One cup of whipped cream. 

One tablespoonful of powdered sugar. 

One teaspoonful of sherry wine. 

Sift the sugar over the cream. Stir in the sherry 
wine. Place all in a jar and freeze as directed. 

Bisque Ice-Cream. 

One cup of whipped cream. 

Two tablespoonfuls of sponge-cake crumbs. 

One teaspoonful of sherry wine. 

One or two tablespoonfuls of powdered sugar. 

Toast the sponge-cake and roll fine. Add the crumbs 
to the whippped cream. Stir in the sugar and sherry 
wine. Freeze in a jar as directed. 

Chocolate Ice-Cream. 

One cup of whipped cream. 

One teaspoonful of sherry wine. 

One tablespoonful of grated chocolate. 



SICK AND CONVALESCENT. 271 

Two tablespoonfuls of powdered sugar. 
One-fourth cup of hot milk. 

Mix the chocolate with a little cold water, add one- 
fourth cup of hot milk, and cook over hot water about 
ten minutes. When cooled add the sherry wine and 
sugar, then stir carefully into the whipped cream. 
Freeze as directed, but allow a longer time for the 
freezing. 

Frozen Custard. 
One cup of milk. 
One egg. 

Two tablespoonfuls of sugar. 
One tablespoonful of sherry wine. 

Scald the milk. Beat the yolks until light, add the 
sugar, then slowly add the milk, beating all the while. 
Cook over hot water or in a double boiler, stirring 
until it is the consistency of rich cream. Beat the 
white to a stiff froth. Stir into the custard. Stand 
in a cool place, and when cold add the sherry wine 
or a few drops of any desired flavoring. Pour into a 
jar and freeze as directed. 

Lemon Ice. 

One cup of cold water. 

White of one egg. 

Yellow rind of one-eighth of a lemon. 

Three tablespoonfuls of sugar. 

Two tablespoonfuls of lemon-juice. 

Bring the water and grated yellow rind of lemon to 
a boil. Mix the sugar and lemon- juice together, add 



272 HOW TO COOK FOR THE 

the boiling water, slowly, stirring all the while. Pour 
over the white of egg, which has been beaten to a stiff 
froth. When cold freeze as directed. 



Orange Ice. 

One cup of orange- juice. 

White of one egg. 

Yellow rind of one-fourth of an orange. 

Three tablespoonfuls of powdered sugar. 

One teaspoonful of lemon- juice. 

Bring the orange- juice and grated yellow rind to 
a boil, remove from the fire, add the sugar and lemon- 
juice. Pour into the well-beaten white of egg, stir- 
ring all the while. When cooled, freeze as above. 

Frozen Fruits. 

One cup of fruit. 

Three tablespoonfuls of powdered sugar. 

White of one egg. 

Wash any desired fresh ripe fruit. Mash with a 
silver fork. Add the sugar and the well-beaten white 
of one egg. Freeze as directed for Ice-Cream. 

Frozen Beef-Tea. 

One cup of beef-tea. 
White of one egg. 

Beat the white of egg to a stiff froth and stir in a 
cup of well-made beef-tea (preferably the " red kind." 
See page 43.) Turn into a jar and freeze as directed 
for Ice-Cream until the consistency of a thick mush. 



SICK AND CONVALESCENT. 273 

Frozen Beef- Juice Albumenized. 

One-half cup of beef- juice. 
White of one egg. 

Whip the white to a stiff froth, stir in the beef-juice. 
(See pages 41 and 42.) Turn into a jar and freeze as 
directed for ice-cream. 

Frozen Clam-Juice or Clam Frappe. 
White of one egg. 
One-half cup of clam broth or juice. 

Whip the white of egg to a stiff broth and stir in 
the clam broth. Freeze as directed under Ice-Cream. 



i£ 



274 HOW TO COOK FOR THE 

ADDITIONAL RECIPES. 

White of Egg and Ice. 

Whip the white of egg to a stirf froth and stir in a 
tablespoonful of shaved or finely cracked ice. Serve 
immediatey before the ice melts. 

Oatmeal Caudle. 

One-half pint oatmeal gruel. 
Yolk of one egg. 

One teaspoonful of granulated sugar. 
One teaspoonful of brandy or whiskey, or one table- 
spoonful of sherry or port. 

(See recipe for oatmeal gruel, pages 123, 124.) 
Pour a cupful (one-half pint) into a saucepan, and 
when hot (not boiling) add the sugar, egg, wine 
or brandy, etc. (which have all been well beaten to- 
gether). Stir over the fire a few minutes. Remove 
before it boils, or it will have a curdled appearance. 
Serve immediately. 

Devonshire Cream. 

Place a quart of milk in a large double boiler (or 
milk boiler), let stand in a cold place about twenty- 
four hours, then (without disturbing the cream that 
has risen to the top) heat very slowly until it is — 
only — steaming hot. Cool quickly and remove the 
cream carefully from the surface. To be used in place 
of butter. 

Venison. 

Select a steak from the loin or round and broil or 
pan-broil the same as a beefsteak. It must be served 



SICK AND CONVALESCENT. 275 

rare. Just before serving pour over it a tablespoonful 
or more of claret if desired. The pan-broiling may be 
done on a chafing-dish. 

Birds. 

Those served rare (not raw) are: 

Snipe. 

Woodcock. 

Reedbird*. 

Quail*. 

Wild duck. 

Served well done: 

Squabs, pheasants*, partridges*, grouse*, or prairie 
hen. (See, also, pages 167, 168.) 

Ham, Boiled and Baked.* 

Preferably select a whole ham (from a reliable 
dealer), wash it well, cover with cold water, and bring 
slowly to boiling. This will require between one and 
two hours. Skim and boil slowly, allowing twenty min- 
utes or more for each pound. When tender, carefully 
remove the skin, cover with beaten egg and bread 
crumbs, and bake in a hot oven until brown. If de- 
sired cold, do not bake the ham, but allow it to cool in 
the water in which it was boiled. If an end of ham 
is used, select the broad end, cover with boiling water, 
instead of cold, and then finish as above directed. 

Wheat Breakfast Porridges. 
There are a large number of breakfast foods on the 
market made from wheat, both " rolled" into flakes 
(as " Petti John's Breakfast Food") and " cracked." 
The latter are usually composed of one or more differ- 
ent parts or boltings of the wheat, and are sold under 

* See pages 316 and 317. 



276 HOW TO COOK FOR THE 

such names as " Cream of Wheat/' " Wheatlet," 
"Vitos," "Wheat Germ," " Wheatena," " Ralston's 
Breakfast Food," etc. 

A general rule for cooking will apply to all. 

One-half pint of rolled or cracked wheat. 
One pint of boiling water. 
One-half teaspoonful of salt. 

Add the salt to the boiling water, then sprinkle in 
the wheat, stirring all the while. Then cook in a 
double boiler from thirty to forty minutes. Serve hot 
or cold with milk or cream. 

Rice. 

In addition to the recipes already given, the author 
has been asked to give several ways of serving rice 
with tomatoes, cheese, etc., and also to emphasize the 
importance of choosing the best grades of " head" rice, 
such as the Patua and Carolina rice. 

To be easy of digestion, rice must be thoroughly 
masticated, otherwise it is an objectionable food for an 
invalid. 

Many people relish rice plain boiled. However, when 

this is not the case, it is usually advisable to boil it in 

stock or serve it with tomatoes, as a vegetable pudding, 

etc. 

Rice Vegetable Pudding. 

One cup boiled rice. 

One cup milk or one cup of cream sauce. 

Two eggs. 

One-quarter teaspoonful of salt. 

One-half teaspoonful of onion-juice. 

One teaspoonful of finely chopped parsley. 



SICK AND CONVALESCENT. 277 

Use rice that has been boiled in stock or water. Beat 
the eggs until light, add the milk, parsley, onion- juice, 
salt, and rice. Pour into one or two baking dishes, 
dust the top with dry bread-crumbs, and bake about 
fifteen minutes or until a custard has formed. 

Rice and Tomatoes. 

One-half cup of (boiled) rice. 

One-half cup of stewed tomatoes or tomato sauce. 

Onion- juice and parsley if desired. 

Use rice which has been boiled in stock or water. 
Mix the hot rice and tomato (also onion- juice and 
parsley if used). Serve at once, or, better, pour into 
one or two baking-dishes, dust the top with stale bread- 
crumbs, and bake about ten minutes. 

Rice and Cheese. 

One-half cup of boiled rice. 

One-half cup of cream or white sauce I. 

Two tablespoonfuls of soft American cheese. 

Make the sauce, add the rice and cheese, which has 
been grated or cut into small pieces. Pour into one 
or two baking-dishes, dust the top with stale bread- 
crumbs, and bake about fifteen minutes or until thor- 
oughly heated and the cheese just melted. 

Rice Souffle I. 

One-half cup of boiled rice. 
One-half cup of milk or stock. 
One Qgg. 
A pinch of salt. 



278 HOW TO COOK FOR THE 

Few drops of onion- juice. 

One-half teaspoonful finely chopped parsley. 

Cook the rice and stock or milk in a double boiler 
until very soft. Press through a sieve. Add season- 
ing and yoke of egg. Mix well. Then stir in the 
white of egg, which has been beaten to a stiff froth. 
Bake about fifteen minutes in a moderate oven. 

Rice Souffle II. (with Flaked Rice). 

Heat one cup of milk; then add enough flaked rice 
to make a thin mush; add a pinch of salt (if desired, 
a few drops of onion- juice and one-half teaspoonful of 
finely chopped parsley). Mix well, add the yolk of 
egg, and then stir in the whites which have been beaten 
to a stiff froth. Bake in a moderate oven about fifteen 
minutes. 

Rice and Cheese Souffle. 

Follow either of the preceding recipes, adding two 
tablespoonfuls of grated soft American cheese when 
adding yolk of egg. 

Rye Bread. 

Follow directions for making whole wheat bread, 
substituting rye flour for the whole wheat flour. 

Graham or Bran Bread. 

One-half cup of milk. 

One-half cup of boiling water. 

One-fourth ounce of compressed yeast-cake. 

One-half level teaspoonful of salt. 

One tablespoonful of sugar or molasses. 

One-half pint white or whole wheat flour. 

Graham flour. 



SICK AND CONVALESCENT. 279 

Pour the boiling water into the milk, add the salt 
and sugar or molasses. When just luke-warm add the 
yeast which has been dissolved in a spoonful of cold 
water. Add the half-pint of white or whole wheat 
flour, beat thoroughly, then add gradually enough 
Graham flour to make a very stiff batter. Beat well. 
Pour into a greased bread-pan ; stand in a warm place 
(about 75 F.) about two hours, or until it has doubled 
its bulk. Bake in a moderate oven about three-quar- 
ters of an hour. 

To serve Spaghetti. 

After being boiled, spaghetti may be covered with 
stock, tomato or white sauce, and cooked in a double 
boiler twenty to thirty minutes. Before serving dust 
the top with fine toast-crumbs. 

Or, bake as directed in following recipes. 

Spaghetti. 

To boil. Have stock or (salted) water boiling in a 
saucepan. Push the spaghetti into the water gradually 
(but quickly) as it softens. Boil rapidly for twenty 
minutes, then drain, and it is ready to be mixed with 
tomato or cream sauce, etc. Spaghetti is usually 
served in the long form in which it is purchased, but 
for convenience in eating it may be broken before cook- 
ing when desired. 

Spaghetti and Tomato Sauce. 

Two ounces of spaghetti. 
One cup of tomato sauce. 

Boil the spaghetti as above directed, place in a 
baking-dish, mix with the tomato sauce, dust the top 



280 HOW TO COOK FOR THE 

with fine bread-crumbs, and bake about twenty min- 
utes in a hot oven. 

Spaghetti with Cream Sauce. 

Two ounces of spaghetti. 

One cup of cream or white sauce. 

One-half teaspoonful of onion- juice if desired. 

Boil the spaghetti as directed. Make a cup of cream 
or white sauce. Put a layer of sauce in a baking-dish, 
then a layer of spaghetti, and so continue* having top 
layer sauce. Dust with stale bread-crumbs and bake 
in a hot oven about twenty minutes. 

Spaghetti with Cheese. 

Follow preceding recipe, adding two to five table- 
spoonfuls of grated soft American cheese to the sauce 
before adding the spaghetti. 

Macaroni with Cheese. 

Two ounces of macaroni. 

Two tablespoonfuls of grated American cheese. 

One cup of milk. 

One level tablespoonful of flour. 

One level tablespoonful of butter. 

One-half level teaspoonful of salt. 

Boil the macaroni as directed (page 194). Rub the 
butter and flour together in a sauce-pan, add the milk. 
Stir over the fire until boiling. Add salt and cheese. 
Pour a layer of the sauce into a baking-dish, then a 
layer of macaroni, and so continue, having top layer 
sauce. Sprinkle with stale bread-crumbs and bake in 
a moderate oven twenty to thirty minutes. 



SICK AND CONVALESCENT. 281 

Fresh Fruits (see List, page 28). 

All fruits must be perfectly fresh and sound to be 
wholesome, and should be thoroughly ripe when eaten 
uncooked. 

Fruits should be delicately handled and thoroughly 
but quickly washed in drinking water. 

Uncooked fruits should be eaten without sugar, ex- 
cepting grape-fruit and shaddocks. It must be re- 
membered that sugar will disguise the acid, but not 
correct or neutralize it. 

Such thick-skinned fruits as apples, peaches, plums, 
pears, etc., must all be pared just before eating, and a 
silver knife should always be used. 

Fruit-Juice. 

When the whole fruit disagrees with a patient or 
is undesirable on account of seeds, etc., the juice may 
be squeezed or pressed from oranges, grapes, black- 
berries, huckleberries, etc. Strain the juice into a 
dainty glass cup, and serve it uncooked and without 
sugar. 

Dates, Figs, and Raisins 

must be thoroughly washed, then dried in the sun 
or in a slow oven, and cooled before serving. 

Apple-Pulp. 

Select a sweet eating apple, pare, then scrape the 
pulp with a silver knife or spoon. It should be about 
the consistency of mush. 

Grape-Fruit. 

These are extremely acid and should only be eaten 
under a physician's orders. 



282 HOW TO COOK FOR THE 

Cut into halves, crosswise, remove the pulpy core, 
cover with granulated sugar. Let stand about one 
hour before eating. 

If wine is used, one or two tablespoonfuls of sherry 
may be added with the sugar. 

Pineapples (Shredded). 
See page 223. 

Peaches (see page 252). 
Beef-Tea Jelly. 

Three-fourths cup of beef-tea I. (see page 43). 
One level teaspoonful of granulated gelatin. 

Cover the gelatin with two tablespoonfuls of cold 
water, and let it soak about five minutes. Then stir 
the softened gelatin over hot water until dissolved (no 
longer), add it to the beef- tea, and strain into a mould 
or serving dish. Then stand in a cold place for an 
hour or more. 

Serve plain or on a lettuce-leaf. If more nutriment 
is desired, the whites of eggs may be added to the 
beef -tea (before making the jelly), as directed on 
page 72. 

As beef-tea I. (i.e., the red kind) can never be 
served very hot, it is more palatable to many if served 
cold in a jellied form. 

Beef -juice may be substituted for the beef -tea in the 
above recipe. 

Chicken- Jelly (with White of Egg). 

Three-fourths cup of chicken broth or stock. 
One level teaspoonful of granulated gelatin. 
Whites of one or several eggs. 



SICK AND CONVALESCENT. 283 

Cover the gelatin with two tablespoonfuls of cold 
chicken stock and let it soak about five minutes. Place 
the whites of eggs in a bowl. Heat about three table- 
spoonfuls of the liquid until lukewarm (not hot) and 
pour into the whites, beating all the while with a fork. 
Now add the remainder of the liquid and strain 
through a coarse sieve. Stir the softened gelatin over 
hot water until dissolved (no longer). Stir in the 
chicken stock, and strain into a mould or serving dish. 
Serve with lettuce, etc. 

Kumiss. 

When properly prepared, kumiss is a delicious, 
effervescing drink, very nutritious, and usually rel- 
ished. With some, however, it is an acquired taste, 
so if the first glass is a disappointment the next one 
will probably be a pleasure. 

It contains a small percentage of alcohol (not 
enough to be intoxicating, but noticeably heating) and 
some carbon dioxide gas, which causes the effer- 
vescence. 

When served, kumiss should resemble a very rich 
cream, slightly whipped and frothy. 

To make Kumiss. — Strong bottles are required 
(such as are used for beer or the carbonated bever- 
ages), also good quality corks, heavy twine, milk, 
yeast, sugar, thermometer, and champagne tap (cost- 
ing from fifty cents to a dollar) for serving the 
kumiss. 

Partly skimmed milk is suitable for kumiss, a very 
rich milk not being necessary. 

If much fat is desired, at serving time pour a little 
cream into the glass before adding the kumiss. 



284 HOW TO COOK FOR THE 

For six pint-bottles allow two quarts of milk, one- 
third of an ounce of compressed yeast cake (or one- 
third cup of home-made yeast), and two tablespoonfuls 
of granulated sugar. 

An hour before you wish to make the kumiss put the 
corks to soak in hot water, then thoroughly wash the 
bottles (using a bottle-brush and soapy water; rinse 
thoroughly). Place the bottles in a large boiler on an 
improvised rack of tin or straw (if regular bottle rack 
is not obtainable), cover the bottles with cool water, 
bring to boiling, and continue to boil five minutes. 

Cook the milk in a double boiler, having the water 
boiling in the under pan all the while. From the time 
the milk becomes steaming hot, continue the heating 
for ten minutes, then cool the milk until merely luke- 
wark (ioo° F.), add three tablespoonfuls of boiling 
water to the two tablespoonfuls of sugar, and stir over 
the fire until dissolved. Add this sugar solution and 
the yeast cake (which has been dissolved in merely 
lukewarm water) to the milk, mix thoroughly, and 
pour into the bottles, filling them only three-quarters 
full. 

Place a cork in each bottle, then drive it in with a 
wooden mallet, or hold the bottle horizontally and hit 
the cork against a door jam, or some hard surface. 
There is little if any danger of breaking the bottle in 
this way as is the case with a corking machine. 

To tie the Corks securely in the Bottles. — Cut a 
piece of fairly heavy twine eighteen inches in length, 
double it, and tie a knot one inch from the folded end, 
thus forming a loop. Tie this (with a couple of knots) 
around the bottle, just below the head, having the loop 
on one side and the two loose ends (opposite) on the 



SICK AND CONVALESCENT. 285 

other side. Bring one end across the cork and through 
the loop. Bring this end back and tie with a tight 
knot with the remaining end. A shallow groove can 
be cut across the top of the cork (before tying), to 
prevent the cord from slipping. 

To ripen or ferment the Kumiss. — Place the bottles 
in a warm place (about 80 ° to 85 ° F.) for twelve 
hours. Then remove them to a cooler place (about 
50 F. ; as a slightly heated room in winter or a 
cellar or cave in summer) for two days. It is now 
ready to use, and if placed on the ice it will keep a 
long time. 

It must not freeze, however, and it will also spoil 
if kept in too warm a place. 

To serve Kumiss. — Open the bottles with a cham- 
pagne tap, otherwise it may pop out of the bottle with 
great force and some will be lost. Drawing the kumiss 
through a tap also accomplishes the proper mixing. 
The tap must be kept clean by allowing water to run 
through it. 

If a champagne tap cannot be obtained the bottles 
should only be opened when very cold and without 
being shaken. 

When the full amount of gas is objectionable, it 
can readily be lost by pouring the kumiss from one 
glass to another several times. 

Much stress has been placed on sterilizing the bottles 
and pasteurizing or sterilizing the milk in the pre- 
ceding recipe, because without these precautions one 
cannot be sure of getting uniform results ; also, if the 
milk is kept at a higher temperature than advised for 
the first twelve hours (i.e., about 8o° F.), it will prob- 
ably curdle and be spoiled. 



286 HOW TO COOK FOR THE 

Kefir (Kephir). 

This is practically a kumiss fermented with kefir 
grains instead of yeast. The kefir grains, found in the 
Caucasus Mountains, may be obtained at most drug- 
stores, although rather expensive. They grow some- 
what like yeast, and resemble fragments of cauliflower. 
The grains are usually purchased in a dried condition, 
being then soaked in milk and kept in a warm place 
until they swell and grow considerably. They are 
then ready to ferment milk, for which about three days 
will be required. 

Kefir tastes very much like buttermilk. 

Clabbered Milk (or " Bonny Clabber"). 

This is an old-fashioned milk food and a very good 
one. It is simply and quickly made, compared with 
kumiss or kefir. It does not contain the alcohol and 
carbon dioxide gas, thus rendering it inferior to kumiss 
for many cases. 

For one quart of clabbered milk allow one table- 
spoonful of sour milk and one quart of skimmed milk. 
Cook the milk in a double boiler for thirty minutes, 
having the water in the under pan boiling all the time. 

To obtain the sour milk, place a small quantity of 
sweet milk in a bottle, or dish, cover closely, and stand 
in a warm place (about 85 ° F.) until it forms a jelly. 
It is not safe to use milk that has become sour from 
careless handling. When the cooked milk has been 
cooled until merely lukewarm, stir in the sour milk. 
Cover and stand in a warm place (8o° to 85 ° F.) for 
several hours, until it forms a thick jelly. Then beat 
with an egg-whip for several minutes. If not used 
immediately, pour into bottles, cork, and keep in a 



SICK AND CONVALESCENT. 287 

cold place or on ice. It may be thus kept for several 
days. 

- To serve, pour into a glass and add two or more 
tablespoonfuls of cream ; mix thoroughly. The cream 
may be omitted. 

Poached Eggs (note). 
These may also be served with a cream or tomato 
sauce, either with or without toast, also on slices of 
broiled bacon. (See page 134.) 

Breads (note). 

Usually each pint of liquid will require three pints 
of sifted flour. Flours vary slightly, but this will prove 
a good guide. 

There are now a large number of kneading- 
machines, or bread-mixers, on the market at a moderate 
cost. They are a great convenience, especially for any 
one not accustomed to kneading bread. (See page 
212.) Bread may be started in the evening and fin- 
ished early the next morning by using all the liquids 
cold and letting it stand in a moderately cool place. 

Albuminized Drinks or Egg-Water. 

To sweeten without Sugar. — Add one or two tea- 
spoonfuls of soluble saccharin water solution, with or 
without one or two teaspoonfuls of glycerin, to each 
half-pint of liquid. (See page 72.) 



288 HOW TO COOK FOR THE 

SUBSTITUTES FOR CANE-SUGAR. 

i. Soluble Saccharin * 1 (sold under the trade 
names, Crystallose, Garantose Crystals, Hey- 
den Sugar Crystals, Glycosine Crystals, etc.). 

2. Glycerin * 2 and Soluble Saccharin. 

3. Levulose. 

Soluble saccharin is not a food, as is sugar, but 
purely a condiment, or flavoring material, of intense 
sweetening power. 

One pound of this soluble saccharin is equal in effect 
to four hundred and fifty to five hundred pounds of 
cane-sugar. It can only be used when dissolved in a 
liquid (even in small amounts it cannot be used in a 
dry state sprinkled over food) . If too strong a solution 
be used, or too much is taken, the taste changes from 
sweet to bitter. Every dish should be tasted before 
being served, and, if not perfectly satisfactory, dis- 
carded and another prepared. The slightest mistake 
in following these recipes may give distasteful results, 
which, to say the least, would probably prejudice the 
patient. 

1 Soluble saccharin (sodium sulphamin benzoate) is made 
primarily from a substance known to chemists as toluene, 
and has been found to be harmless in the moderate quantities 
required for sweetening food. Pure or refined saccharin (ben- 
zosulphinid) cannot be substituted for the soluble saccharin 
(sodium sulphamin benzoate) in these recipes. It has a 
sweetening power about five hundred and fifty times greater 
than cane-sugar, but is much less soluble in cold water than 
its sodium compound. Official in United States Pharmacopoeia 
of 1900, Sodii Sulphamin Benzoas. Sodium Sulphamin Ben- 
zoate (Soluble Saccharin). 

2 The use of glycerin to supplement the sweetening power 
of soluble saccharin was suggested by Judson Daland, M.D. 



SICK AND CONVALESCENT. 289 

Soluble saccharin may be dissolved in water, milk, 
etc., or pure, colorless glycerin. The latter adds to its 
sweetening power. The soluble saccharin is much 
more limited in its sweetening power when used with- 
out the glycerin, and glycerin alone is not a successful 
sweetener, but when used with the soluble saccharin 
the combination is most satisfactory. The glycerin 
adds a certain body and richness to liquids which is 
otherwise lacking when the soluble saccharin is used 
alone. 

When carefully and skilfully used, these sweeteners 
cannot be distinguished from cane-sugar sweetening 
in foods, in which each half-pint will not require 
more than two teaspoonfuls of soluble saccharin solu- 
tion, used with or without the proportionate amount 
of glycerin. Thus these " sweeteners" may be used 
in most all of the recipes in this book in which a 
sweetener is required, excepting cranberry sauce and 
jelly, cakes, souffles, and meringues. However, the 
last two mentioned are palatable if made without a 
" sweetener," but eaten with sweetened cream or a 
sauce. 

Soluble saccharin may be purchased at drug-stores 
under different trade names, — viz., Crystallose, Garan- 
tose Crystals, Heyden Sugar Crystals, Glycosine Crys- 
tals, etc. It comes in the forms of small transparent 
crystals or a fine white powder. It may also be ob- 
tained in tablets and crystals of nearly uniform size, 
useful when travelling, but not advised in these recipes. 
It is usually put up in one-ounce packages, but may 
be purchased in smaller amounts as desired. For 
household purposes it is convenient to have it weighed 
at the drug-store and divided into small packages, each 

19 



290 HOW TO COOK FOR THE 

containing one gramme (fourteen and three-fourths 
grains). 

To make Soluble Saccharin Water Solution. — Dis- 
solve one gramme (fourteen and three-fourths grains) 
of soluble saccharin (sodium sulphamin benzoate) in 
one-half pint of drinking water. Keep this solution 
in a perfectly clean bottle, or glass jar, with tight- 
fitting stopper or lid. It will then retain its sweeten- 
ing power for several weeks at least. 

Glycerin and Soluble Saccharin. 

The soluble saccharin may be dissolved in the gly- 
cerin, allowing eight ounces of glycerin for each 
gramme (fourteen and three-fourths grains) of sol- 
uble saccharin. However, in these recipes it is advised 
to use the soluble saccharin water solutions, and add 
glycerin as it is needed, thus making it possible to 
regulate the amount of glycerin used and change the 
proportions when necessary. Each half-pint of liquid 
may be sweetened in several different degrees, — viz. : 

Allow one teaspoonful of soluble saccharin water 
solution (moderate). 

Allow one teaspoonful of soluble saccharin water 
solution and one teaspoonful of glycerin. 

Allow two teaspoonfuls of soluble saccharin solution 
and one teaspoonful of glycerin. 

Allow two teaspoonfuls of soluble saccharin water 
solution and two teaspoonfuls of glycerin (maximum 
sweetness). 

If more sweetening matter is added than advised 
above, a bitter, disagreeable after-taste is noticeable. 

Food should only be sweetened with soluble sac- 
charin when advised by the physician. 



SICK AND CONVALESCENT. 291 

Most patients would be allowed two or three tea- 
spoonfuls of glycerin and from two to ten grains of 
soluble saccharin per diem. However, the quantity 
will be regulated by the physician. 

The amounts can be easily calculated, as six tea- 
spoonfuls of soluble saccharin water solution would 
contain a trifle less than two grains, which is usually 
sufficient to sweeten food for one person per diem. 

¥¥ 

RECIPES. 

Eggnog I. 

One egg. 

One teaspoonful of soluble saccharin water solution 
and one teaspoonful of glycerin or two teaspoonfuls of 
soluble saccharin water solution. 

One-half pint of milk (plain or " diabetic milk"). 

One teaspoonful of brandy or of whiskey. 

Beat the egg until light, add the milk, then the 
sweetener, grating of nutmeg, and the stimulant. Pour 
from one glass to another several times. 

Eggnog II. (Without Milk). 

One egg. 

Two teaspoonfuls of soluble saccharin water solution 
or one teaspoonful of soluble saccharin water solution 
and one teaspoonful of glycerin. 

One or two tablespoonfuls of cream. 

One-half pint of cold water or whey. 

Grating of nutmeg. 

One teaspoonful of brandy or whiskey. 

To mix, follow directions in preceding recipe. 



292 HOW TO COOK FOR THE 

Milk Punch. 

One cup of milk. 

One to two teaspoonfuls of soluble saccharin water 
solution, or one teaspoonful of glycerin and one tea- 
spoonful of soluble saccharin water solution. 

Grating of nutmeg. 

One tablespoonful of brandy or whiskey. 

Mix all together thoroughly; either beat with an 
egg-beater until frothy, or pour in a long stream from 
one vessel to another. 

Weak Tea, Coffee, Cocoa, Apple Water, Crust 

Coffee, Cocoa Cordial. 
These may all be sweetened with soluble saccharin 
water solution, allowing one or two teaspoonfuls 
to each half-pint, either with or without one or two 
teaspoonfuls of glycerin. 

Cambric Tea. 

Three-fourths cup of boiling water. 
One-fourth cup of milk or cream. 
One or two teaspoonfuls of soluble saccharin water 
solution. 

Pour the water into the milk or cream, add the 
sweetener, and serve immediately. 

Lemonade. 

Four teaspoonfuls of lemon- juice. 

One-half cup of water. 

One teaspoonful of glycerin. 

One teaspoonful of soluble saccharin water solution. 



SICK AND CONVALESCENT. 293 

Preferably select ripe, dark-skinned lemons. Strain 
the juice into a glass, add the glycerin, and mix well ; 
then slowly pour in the water (to which you have 
added the soluble saccharin), stirring all the while. 

Modified Milk (containing a Minimum Amount of 
Lactose — Milk-Sugar) . 3 

This so-called diabetic milk may be substituted for 
plain milk in all recipes in this book, except when 
making junkets, then gelatin must be used for making 
a jelly. 

One-fifth pint of cream (gravity or " hand- 
skimmed" best). 

Four-fifths pint of water. 

White of egg. 

One teaspoonful of soluble saccharin water solu- 
tion. 

Gruels. 

If desired sweetened, add one or two teaspoonfuls of 
soluble saccharin water solution, either with or with- 
out one or two teaspoonfuls of glycerin, to each half- 
pint of gruel. 

Mushes and Breakfast-Foods. 

If desired sweetened, eat with sweetened milk or 
cream, allowing one or two teaspoonfuls of soluble 
saccharin water solution, either with or without one 
or two teaspoonfuls of glycerin to each half-pint of 
milk or cream. 



s " Dietotherapy and Food in Health," Nathan S. Davis, Jr., 
A.M., M.D., p. 339. 



294 HOW TO COOK FOR THE 

CUSTARDS. 
Soft Custard. 

One-half cup of milk. 

Yolk of one egg. 

One or two teaspoonfuls of soluble saccharin water 
solution, or one teaspoonful of glycerin and one tea- 
spoonful of soluble saccharin water solution. 

Beat the yolk of egg until light. Heat the milk until 
it begins to steam, pour slowly into the egg, beating all 
the while. Cook over hot water or in a double boiler, 
stirring continuously until it is the consistency of rich 
cream, then pour from one vessel to another several 
times. Add the sweetener. Serve cold. If a stimu- 
lant is ordered, add one-half teaspoonful of sherry. 

A grating of nutmeg may also be added. 

Cup Custard. 

One egg. 

One cup of milk. 

Two teaspoonfuls of soluble saccharin water solu- 
tion, or one teaspoonful of glycerin and one teaspoon- 
ful of soluble saccharin water solution. 

Grating of nutmeg. 

Beat the egg until light, add the milk and nutmeg, 
then the sweetener. Mix well, and pour into one or 
two custard cups. Stand them in a pan partly filled 
with hot water. Bake in a moderate oven until firm — 
about twenty minutes. 

Serve cold in the cups in which they were cooked. 

Test by running a knife down the centre of one of 
them. If it comes out clear, they are sufficiently 
cooked. If overdone, they will be watery and have a 
curdled appearance. 



SICK AND CONVALESCENT. 295 

DESSERTS. 

Plain Junket. 

One cup of milk. 

One teaspoonful of essence of pepsin. 

Heat the milk to a temperature of about 115° F. 
Stir in the essence of pepsin. Stand in a warm (not 
hot) place until it is has formed a jelly. Then stand 
in a cold place until used. Serve with sweetened cream 
(allowing one or two teaspoonfuls of soluble saccharin 
water solution or one teaspoonful of glycerin and one 
teaspoonful of soluble saccharin water solution to each 
one-half pint of cream). 

Plain Junket II. (with White of Egg). 

Follow directions in preceding recipe, but before 
adding the essence of pepsin, slowly pour the heated 
milk into the white of an egg, beating all the while. 

Junket Dessert. 

One cup of milk. 

One teaspoonful of essence of pepsin. 
One teaspoonful of soluble saccharin water solution, 
with or without one teaspoonful of glycerin. 
A few drops of flavoring ( if desired). 

Follow the preceding recipe for Plain Junket (either 
with or without the white of egg), adding the sweet- 
ener and flavoring (if used) to the milk just before 
stirring in the pepsin. Serve cold with cream or a 
soft custard sauce. 



296 HOW TO COOK FOR THE 

Eggnog Junket or Jelly. 

One egg. 

One cup of milk. 

Two teaspoonfuls of soluble saccharin water solu- 
tion, or one teaspoonful of glycerin and one teaspoon- 
ful of soluble saccharin water solution. 

One teaspoonful of essence of pepsin. 

One teaspoonful of brandy or whiskey. 

Follow directions for making a Custard Junket, add 
the wine or brandy just before pouring the custard 
into the serving dish (i.e., before a jelly has formed). 
(See page 22J.) 

Junket with Cream. 

One-fourth cup of cream. 

Three-fourths cup of milk. 

One or two teaspoonfuls of soluble saccharin water 
solution, or one teaspoonful of glycerin and one tea- 
spoonful of soluble saccharin water solution. 

One teaspoonful of essence of pepsin. 

Heat the milk to a temperature of about 115 F. 
Stir in the sweetener and essence of pepsin. Stand in 
a warm (not hot) place until a jelly has formed. Then 
stand in a cold place until used. Serve cold, either 
with or without cream. 

Custard Junket. 

One cup of milk. 

Two teaspoonfuls of soluble saccharin water solu- 
tion, or one teaspoonful of glycerin and one teaspoon- 
ful of soluble saccharin water solution. 



SICK AND CONVALESCENT. 297 

One egg. 

One teaspoonful of essence of pepsin. 

Beat the egg until light, add the milk, and stir over 
hot water a few minutes until it thickens slightly (if it 
boils it cannot be used for junket), then cool to about 
115 F., or to blood heat. Add the sweetener and stir 
in the essence of pepsin. Pour into a serving dish or 
cups. Stand in a warm place until a jelly is formed, 
then cool. Serve with plain or whipped cream (sweet- 
ened or not as desired). (See page 305.) 

Cocoa Junket or Jelly (see page 228). 

One teaspoonful of cocoa. 

Two teaspoonfuls of soluble saccharin water solution, 
or one teaspoonful of glycerin and one teaspoonful of 
soluble saccharin water solution. 

Two tablespoonfuls of boiling water. 

One teaspoonful of essence of pepsin. 

Three-fourths cup of milk. 

Add the boiling water to the cocoa and stir until 
smooth, bring to boiling, remove from the fire, add the 
milk and sweetener, and stir in the essence of pepsin. 
Pour at once into a serving dish. Stand in a warm 
(not hot) place until congealed. Serve cold with plain 
or whipped cream, either sweetened or not as desired. 

Gelatin Desserts, sweetened with Soluble 
Saccharin. 

Pulverized gelatin is a convenient form for use in 
these recipes. Small quantities are easily measured. 
A two-ounce box contains eight level teaspoonfuls. 

Diabetic milk may be used in any of the following 
recipes. 



298 HOW TO COOK FOR THE 

Milk-Jelly. 

One cup of milk. 

One level teaspoonful of pulverized gelatin. 

Two teaspoonfuls of soluble saccharin water solu- 
tion, or one teaspoonful of glycerin and one teaspoon- 
ful of soluble saccharin water solution. 

Cover the gelatin with two tablespoonfuls of cold 
water and let it soak about five minutes. Heat the 
milk, then add it to the softened gelatin and stir until 
dissolved (no longer). Strain, add the sweetener, and 
stand near the ice until it has formed a jelly. Serve 
with plain or whipped cream (sweetened or not, as 
desired, with soluble saccharin). 

Eggnog-Jelly. 

One egg. 

One cup of milk. 

Two teaspoonfuls of soluble saccharin water solu- 
tion, or one teaspoonful of glycerin and one teaspoon- 
ful of soluble saccharin water solution. 

One level teaspoonful of pulverized gelatin. 

One teaspoonful of brandy or whiskey. 

Follow directions for making a milk jelly in the pre- 
ceding recipe. Add the well-beaten egg and the wine 
or brandy before placing it on the ice to form a jelly. 

Cocoa-Jelly. 

One teaspoonful of cocoa. 

Two teaspoonfuls of soluble saccharin water solu- 
tion, or one teaspoonful of glycerin and one teaspoon- 
ful of soluble saccharin water solution. 



SICK AND CONVALESCENT. 299 

Two teaspoonfuls of boiling water. 

One level teaspoonful of pulverized gelatin. 

Three-fourths cup of milk. 

Cover the gelatin with two tablespoonfuls of cold 
water and let it soak about five minutes. Add the 
boiling water to the cocoa and stir until smooth. Add 
the milk hot and bring to boiling. Add the sweetener 
and pour into softened gelatin, stir until dissolved 
(only), and strain into a serving dish. Place near ice 
until a jelly has formed. Serve cold with plain or 
sweet cream. 

Wine-Jelly. 

One-half cup of cold water. 

Grated yellow rind of one-fourth of a lemon. 

One- fourth cup of sherry wine or one tablespoonful 
of rum. 

One or two teaspoonfuls of glycerin and one or two 
teaspoonfuls of soluble saccharin water solution. 

One level teaspoonful of pulverized gelatin. 

Cover the gelatin with two tablespoonfuls cold 
water and let it soak about five minutes. Add the 
yellow rind of the lemon to the one-half cup of cold 
water and bring it to boiling, pour into the softened 
gelatin, and stir until dissolved (no longer). Add the 
sweetener and then the wine. Pour through a fine 
strainer into a mould or serving dish. Stand near the 
ice until it has formed a jelly. Serve plain or with 
sweetened cream. (Allow one teaspoonful soluble 
saccharin water solution to each one-half pint of 
cream. ) 



300 HOW TO COOK FOR THE 

Snow Pudding. 

Follow direction for making wine- jelly. Before a 
jelly is formed, pour the mixture into a deep bowl, 
which is then stood in ice-water. When thoroughly 
cold and just beginning to jelly add the white of one 
egg and beat with an Qgg beater until perfectly white. 
Turn into a mould or serving dish and stand near the 
ice for several hours. Serve with sweetened cream 
(page 305) or soft custard sauce (page 294). 

Prune-Jelly. 

One-half cup of stewed prunes. 

Three-fourths cup of prune- juice. 

One level teaspoonful of pulverized gelatin. 

One or two teaspoonfuls of soluble saccharin water 
solution, or one teaspoonful of glycerin and one tea- 
spoonful of soluble saccharin water solution. 

Cover the gelatin with two tablespoonfuls cold water 
and let it soak five minutes. Press the prunes through 
a sieve, add the juice and sweetener. Stir the softened 
gelatin (in a cup standing in boiling water) until dis- 
solved (no longer). Strain into the prune mixture, 
stirring all the while. Pour into a mould and stand 
near the ice. Serve with plain or whipped cream. 

Charlotte Russe. 

One cup of cream. 

Two teaspoonfuls of soluble saccharin solution and 
two teaspoonfuls of glycerin. 

One level teaspoonful of pulverized gelatin. 



SICK AND CONVALESCENT. 301 

Cover the gelatin with two tablespoonfuls cold water 
and let it stand about five minutes. Add the sweetener 
to the cream. Whip the cream (see page 269), place 
on ice, and stir in the gelatin, which has been dissolved 
over hot water. Stir immediately and continually 
until it begins to thicken. Pour into a cup or mould 
lined with strips of almond cake or lady fingers. Keep 
in a cold place for an hour, and it is ready to be served. 

The top may be sprinkled with almonds if desired 
(see page 315). 

Spanish Cream. 

One cup of milk. 
One egg. 

Two teaspoonfuls of soluble saccharin water solu- 
tion and two teaspoonfuls of glycerin. 
One-half teaspoonful of brandy. 
One level teaspoonful of pulverized gelatin. 

Cover the gelatin with two tablespoonfuls of cold 
water and let it soak about five minutes. Separate the 
egg, beat the yolk until light, add the milk, then stir 
over hot water until it becomes of a creamy consistency. 
Add it to the softened gelatin, and stir until dissolved 
(no longer). Add the sweetener, the flavoring, and 
stir in the white of egg (which has been beaten to a 
stiff froth). Turn into a mould and stand near the 
ice for an hour or more. Serve with plain or whipped 
cream. If desired sweetened, see page 305. 

Orange-Jelly. 

One cup of sweet orange- juice. 

One or two teaspoonfuls of soluble saccharin water 



302 HOW TO COOK FOR THE 

solution, or one or two teaspoonfuls of glycerin and one 
or two teaspoonfuls of soluble saccharin water solution. 
One level teaspoonful of pulverized gelatin. 

Cover the gelatin with two tablespoonfuls of orange- 
juice and allow it to soak five minutes. Then stir over 
boiling water until dissolved (no longer). Add the 
remainder of- the orange- juice and the sweetener. 
Strain into a mould and stand on the ice for an hour 
or more. A teaspoonful of claret or sherry wine may 
be added to the orange- juice if desired. 

Orange- Jelly (with White of Egg). 

One cup of sweet orange-juice. 

One or two teaspoonfuls of soluble saccharin water 
solution, or one or two teaspoonfuls of glycerin and 
one or two teaspoonfuls of soluble saccharin water 
solution. 

One level teaspoonful of pulverized gelatin. 

Whites of one, two, or three eggs. 

Cover the gelatin with two tablespoonfuls of orange- 
juice and allow it to soak five minutes. Secure fresh 
eggs, separate the whites from the yolks, and place 
them in a bowl. Heat about three tablespoonfuls of 
the orange- juice until lukewarm (not hot). Pour it 
slowly into the whites of egg, beating all the while 
with a fork; now add the remainder of the orange- 
juice and strain through a coarse sieve. Add the 
sweetener. Stir the softened gelatin over boiling water 
until dissolved (no longer), add it to the orange- juice, 
and then stand near the ice for an hour or more. 



SICK AND CONVALESCENT. 303 

Orange and Grape-Fruit Jelly. 

One-fourth cup of grape-fruit juice. 
Three-fourths cup of orange- juice. 
Two teaspoonfuls of soluble saccharin water solu- 
tion and two teaspoonfuls of glycerin. 

One level teaspoonful of pulverized gelatin. 
One teaspoonful of claret if desired. 

Follow directions for making orange- jelly. 
This may also have the whites of eggs added if 
desired albuminized. 

Irish Moss Blanc Mange. 

One-eighth cup of Irish moss. 
One cup of milk. 

Two teaspoonfuls of soluble saccharin water solu- 
tion and two teaspoonfuls of glycerin. 

Soak the moss in lukewarm water for ten minutes, 
then wash each piece separately and thoroughly in cold 
water. Drain and cover it with the milk. Let it soak 
a half-hour, then stir and slowly heat until the milk 
is steaming hot, then simmer ten minutes. Strain 
through a fine sieve, pressing through as much of the 
moss as possible. Stir in the sweetener, pour into 
moulds or a serving dish, and place near the ice. Serve 
with cream or soft custard sauce. 

Irish Moss Blanc Mange (with Egg). 

Follow preceding recipe, and when ready to pour 
into the moulds stir in the well-beaten white of one or 
two eggs. 



304 HOW TO COOK FOR THE 

Plain Ice-Cream or Frozen Whipped Cream. 

Allow two teaspoonfuls of soluble saccharin water 
solution and two teaspoonfuls of glycerin to each half- 
pint of cream before it is whipped, then follow direc- 
tions for freezing, either with or without a freezer (see 
page 268). If the cream is whipped before it is frozen, 
a very thick or heavy cream should be selected. 

Ice-Cream (Flavored). 

One cup of cream. 

Two teaspoonfuls of soluble saccharin water solu- 
tion and two teaspoonfuls of glycerin. 

A few drops of any desired flavoring, vanilla, rum, 
etc. 

Mix thoroughly, then freeze as directed (page 269). 

Almond Ice-Cream. 

One cup of cream. 

Two teaspoonfuls of soluble saccharin water solu- 
tion and two teaspoonfuls of glycerin. 

One or two teaspoonfuls of toasted almond bread or 
cake crumbs. 

Mix and freeze immediately. 

Frozen Custard. 

One cup of milk. 
One egg. 

Two teaspoonfuls of soluble saccharin water solu- 
tion and two teaspoonfuls of glycerin. 

One teaspoonful of sherry or a few drops of vanilla. 



SICK AND CONVALESCENT. 305 

Scald the milk. Beat the yolks until light and slowly 
add the hot milk, beating all the while. Cook over 
hot water or in a double boiler, stirring until it is of 
the consistency of rich cream. Beat the white to a 
stiff froth. Add the custard, beating all the while. 
Stand in a cool place, and when cold, stir in the sweet- 
ener then the flavoring. Freeze as directed (page 
271). 

Orange-Ice. 

One cup of orange- juice. 
White of one egg. 

Two teaspoonfuls of soluble saccharin water solu- 
tion and two teaspoonfuls of glycerin. 
Yellow rind of one-fourth of an orange. 

Add the grated yellow rind to the juice, bring to 
boiling. Pour into the well-beaten white of egg, stir- 
ring all the while. Cool, add the sweetener, and freeze 
as directed (page 272). 

SWEET SAUCES. 

Cream Sauce. 

One-half pint of cream. 

One or two teaspoonfuls of soluble saccharin water 
solution, or one teaspoonful of soluble saccharin water 
solution and one teaspoonful of glycerin. 

Either mix and serve plain, or add a few drops of 
brandy, rum, gin, or orange extract. 

20 



306 HOW TO COOK FOR THE 

Almond Sauce. 

Follow preceding recipe. Just before serving add 
one-half tablespoonful of finely chopped almonds or 
almond flour. 

Soft Custard Sauce. 

See directions for making a soft custard (page 294). 

By way of variety, a few drops of flavoring may be 
added, as rum, brandy, orange, vanilla, or one-half 
tablespoonful of finely chopped almonds or almond 
flour. 

Baked Apples. 

Pour one-half pint of boiling water into a small 
baking dish. Add two teaspoonfuls of glycerin and 
two teaspoonfuls of soluble saccharin water solution ; 
mix, then add the desired quantity of apples, which 
have been pared, cored, and sliced. Cover the dish 
and bake in hot oven until tender. Serve hot or cold. 

Apple Sauce. 

One cup of cooked apples. 

One teaspoonful of soluble saccharin water solution. 

One teaspoonful of glycerin. 

Select a good cooking apple. Wash the apples, cut 
into eighths, and remove any imperfections (do not 
pare them) ; then throw them into cold water until all 
are prepared, or they will turn dark. Drain and put 
them into a saucepan, just cover the bottom of the pan 
with cold water, cover, and cook quickly until tender 
(five or ten minutes). Rub through a colander. Then 
add the sweeteners and mix thoroughly. 



SICK AND CONVALESCENT. 307 

Stewed Apples. 
Select about four tart apples. Wash, cut them into 
quarters, pare, and core. Then throw them into cold 
water. Make a syrup by adding two teaspoonfuls of 
glycerin and two teaspoonfuls of soluble saccharin 
water solution to a cup of boiling water. When well 
mixed add the apples. Simmer very gently until ten- 
der, or they will not remain whole. Dish carefully and 
serve cold. 



308 HOW TO COOK FOR THE 

RECIPES CONTAINING A SMALL AMOUNT 
OF EASILY DIGESTED STARCH, IN 
WHICH SOLUBLE SACCHARIN AND 
GLYCERIN MAY BE USED AS SWEET- 
ENERS. 

In this class of recipes it is important to add the 
soluble saccharin water solution and glycerin to the 
liquid (milk or water) before it is thickened with 
starch (i.e., rice flour, cornstarch, arrowroot, etc.)- As 
stated before, the soluble saccharin must be used in a 
very dilute form, so no matter what amount of eggs, 
fruit, or starch is added to the milk or water, you 
cannot add more than the two teaspoonfuls of the solu- 
ble saccharin water solution to each half-pint, as they 
are not diluents. 

Any of these recipes that are found to be less sweet 
than those in which cane-sugar is used should be 
eaten with cream, or a sauce sweetened with soluble 
saccharin, either with or without glycerin. 

Arrowroot Pudding. 

One cup of milk. 

One egg. 

One teaspoonful of soluble saccharin water solution. 

One teaspoonful of glycerin. 

One tablespoonful of arrowroot. 

Add the sweeteners to the milk and mix thoroughly. 
Bring the milk to boiling, moisten the arrowroot with 
a little cold water or milk, pour into the hot milk, 
stirring all the while, cook over hot water or in a 
double boiler for five minutes. Remove from the fire, 



SICK AND CONVALESCENT. 309 

add the yolk of egg (lightly beaten), then stir in the 
well-beaten white of egg; mix thoroughly. Pour into 
a mould or serving dish. 

Serve cold with cream or soft custard sauce. 



Arrowroot Pudding (Baked). 

Follow preceding recipe, ■ but bake in a moderate 
oven from five to ten minutes. 

Floating Island. 

One cup of milk. 

One egg. 

One level teaspoonful of cornstarch. 

One teaspoonful of soluble saccharin water solution. 

One teaspoonful of glycerin. 

Grating of nutmeg, or few drops of flavoring. 

Add the sweeteners to the milk and mix thoroughly. 
Bring the milk to boiling and add the cornstarch, which 
has been moistened with a little cold water, pour into 
the hot milk, stirring all the while. Cook over hot 
water, or in a double boiler, about five minutes. 
Remove from the fire and quickly add the yolk of egg 
(lightly beaten). Add the flavoring. Pour into a 
serving dish, and when cold float a meringue on top. 

To make meringue without sugar, simply beat the 
white of egg until stiff. Have some water boiling in 
a saucepan, drop the egg, by spoonfuls, on the boiling 
water. Remove from the fire, cover the pan closely, 
and let steam five minutes. Remove them, carefully 
drained, to a cool plate. The top may be dusted with 
chopped almonds. 



310 HOW TO COOK FOR THE 

Cornstarch Custard with Meringue. 

One cup of milk. 

One egg. 

Two level teaspoonfuls of cornstarch. 

One teaspoonful of soluble saccharin water solution. 

One teaspoonful of glycerin. 

A few drops of any desired flavoring. 

Follow directions for making in preceding recipe. 
More cornstarch is used in this recipe, giving a custard 
pudding instead of a custard sauce. 

Bread Pudding. 

Follow recipe on page 235, but omit the sugar, and 
add one teaspoonful of soluble saccharin solution and 
one teaspoonful of glycerin to the milk before adding 
the bread. 

Rice Pudding. 

Rice Custards. 
Rice Charlotte. 

Farina Custard. 

Blanc Mange. 

To make the above without sugar, follow recipes 
already given, but omit the sugar, and add one tea- 
spoonful of soluble saccharin water solution and one 
teaspoonful of glycerin to the milk before mixing. 



SICK AND CONVALESCENT. 311 

Chocolate or Cocoa Pudding. 

One cup of boiling water. 

Two teaspoonfuls of soluble saccharin water solu- 
tion. 

Two teaspoonfuls of glycerin. 

White of one egg. 

Three level tablespoonfuls of cornstarch. 

Add the glycerin and soluble saccharin water solu- 
tion to the cup of water. Put the cocoa or chocolate 
in a saucepan; add the boiling water slowly. Then 
continue to stir over the fire until it boils; add the 
cornstarch (which has been moistened in a little cold 
water), and cook about five minutes. Remove from 
the fire, and pour slowly into the well-beaten white of 
egg, beating all the while. 

Serve cold with plain or whipped cream, sweetened 
with glycerin and soluble saccharin water solution. 

Levulose (Fruit-Sugar) . 

In certain ailments, levulose has proved preferable 
to cane-sugar, and in some cases can be used when 
cane-sugar is forbidden. 

Levulose resembles cane-sugar in that it is a carbo- 
hydrate and a food. In this it differs from soluble 
saccharin as a substitute for cane-sugar. Bulk for 
bulk, it has a trifle lower sweetening power than cane- 
sugar. 

It is not only more economical, but many times better 
results are obtained when it is used with soluble sac- 
charine solution, as follows : 

Allow one or two teaspoonfuls of soluble saccharin 
solution to each one-half pint of liquid, and then add 



3i2 HOW TO COOK FOR THE 

enough levulose to give the desired taste; thus you 
will save about one-half the amount of levulose other- 
wise required, and at the same time lessen the amount 
of carbohydrates. 

It may be used for cane-sugar in any of the recipes. 

It is expensive, costing about one dollar and sixty 
cents to two dollars per pound. 

Cranberry-Jelly (with Levulose). 

One pint of cranberries. 
One-half cup of water. 

Two teaspoonfuls of soluble saccharin solution. 
Levulose or sugar to taste (about one-half the 
amount if used alone). 

Wash the cranberries, place them in a small sauce- 
pan, add the water, cover, and bring to boiling; con- 
tinue to boil a few minutes. Press through a colander 
or sieve. Stir in the saccharin and then the levulose 
or sugar, about one-half cup. 

Lemonade (with Levulose). 

Two tablespoonfuls of lemon- juice. 
Two teaspoonfuls of soluble saccharin water solu- 
tion. 

One teaspoonful of sugar or levulose. 
One-half pint of water. 

Mix the lemon- juice and levulose or sugar, then stir 
in the water, to which the soluble saccharin has been 
added, and serve. 

If desired stronger, add more lemon-juice and levu- 
lose or sugar, but no more soluble saccharin solution. 



SICK AND CONVALESCENT. 313 

Almonds. 

There are several varieties of almonds, but the Jor- 
dan is the best, having the finest flavor ; the Valencia 
is also good. They are usually purchased shelled. 

To prepare. — After the shells are removed, cover the 
almonds with boiling water ; let stand about five min- 
utes, when the skins may easily be rubbed off. 

Almond Meal and Flour. 
Prepare the desired quantity of almonds as above 
directed, then dry them (without browning) in a very 
slow oven. When dry, grate gently (to prevent the 
almonds from breaking) on a very fine grater. This 
makes a fine meal, and is usually fine enough for bread, 
cakes, etc., but if desired finer, rub this meal through 
a fine sieve (puree sieve), and thus have a fine flour. 
This is rather tedious, of course. 

Almond Butter. 
With a silver or wooden spoon or limber knife rub 
almond meal or flour to a paste, or use a rolling pin 
and pastry board. 

Salted or Roasted Almonds. 

Remove the shells and skins from the desired quan- 
tity of almonds, place them in a baking pan, dust 
lightly with salt, shake occasionally in a moderate oven 
until crisp and a light brown. The salt may be omitted 
if not desired. 

Almond Milk. 

Twelve almonds. 

One cup of boiling water. 

One teaspoonful of sherry. 



3H HOW TO COOK FOR THE 

Two teaspoonfuls of soluble saccharin water solu- 
tion. 

Remove the shells and skins from the almonds, then 
grate them or roll fine on a pastry board. Cover the 
almonds with the boiling water, cover, and let stand 
several hours. Strain and add a stimulant if desired. 

Almond Bread. 

One egg. 

One-quarter cup (two level tablespoonfuls) of 
almond meal or flour. 
A pinch of salt. 

Separate the egg, beat the yolk until light, add the 
almonds and salt, mix well, then stir in the well-beaten 
white of egg. Pour into a small greased baking dish 
and bake in a moderate oven ten to fifteen minutes. 
Handle gently, or it will fall. Allow it to cool a few 
minutes before removing from the pan. 

Almond Toast. 

Cut cold almond bread into thin slices and quickly 
brown each side. Serve with butter. 

Almond Dessert. 

Serve slices of almond bread with a soft custard 
sauce or cream sweetened with soluble saccharin (see 
pages 294, 305). 

By way of variety the bread may be toasted. 

Note. — Percentages of the important constituents of 
almonds: Proteid, 24.2 ; fat, 53.7; carbohydrate, 7.2. 



SICK AND CONVALESCENT. 315 

The carbohydrate consists of sugar, but no starch. 
When desired to remove this sugar, place almond meal 
or flour in a linen bag and steep for fifteen minutes in 
boiling water, to which vinegar has been added in pro- 
portion of one tablespoonful to each pint of water. 
Drain and pour cold water over the almonds for sev- 
eral minutes. Drain, and they are ready to be used in 
any of the above recipes. (Seegen.) 



Almond Custard. 

One egg. 
One cup of milk. 

Four level tablespoonfuls of almond meal or flour. 
One teaspoonful of soluble saccharin water solution, 
and one teaspoonful of glycerin. 

Beat the egg until light, add the milk (to which the 
sweetener has been added), then pour the egg and milk 
into the almond meal, stirring all the while. Bake or 
steam as directed under cup custard. 



Almonds (served Plain or as a Garnish for Many 
Desserts). 

To prepare. — After the shells are removed, cover 
the almonds with boiling water; let stand about five 
minutes, when the skins may be easily rubbed off. 
Then cover with cold drinking water and allow them to 
soak several hours. Drain, and they are ready to be 
served ; or they may be sliced or cut into small pieces 
and then sprinkled over dessert. 



316 HOW TO COOK FOR THE 

Almonds Sugared. 

Prepare some almonds as above directed. After 
they have stood in the drinking water several hours, 
drain, place on a pastry board, cover lightly with 
sugar or levulose, and then roll quite fine with a 
rolling pin. Place in a baking dish and toast in the 
oven until a golden brown. This is a delicious 
garnish. 

Steamers or Steam Cookers 

are usually composed of four compartments. The 
bottom one is for water only, which must always be 
boiling before starting to cook- in the upper ones. 
It is very important that the water be kept boiling 
during the entire steaming, otherwise the food be- 
comes water soaked. 

Broth Cooked in Steamer. 

Cut the meat into pieces, add salt and flavoring 
and place in one of the upper compartments (without 
water) and allow it to steam at least one hour. The 
longer it steams the more broth it will make, and 
less concentrated. 

Sweetbreads Cooked in Steamer. 

Wash and soak as directed under Parboiled Sweet- 
breads. Place in a small enamel or china bowl and 
place in one of the upper compartments of the 
steamer for 20 or 30 minutes, then finish as directed 
on page 143. 



SICK AND CONVALESCENT 317 

Chicken or Ham Cooked in Steamer. 

Place the meat in an upper compartment (without 
water) and steam until tender, from 1 y 2 to 3 hours. 

Vegetables Cooked in Steamer. 

Such vegetables as peas, lima beans, onions, beets, 
cabbage, and brussel sprouts are very good and 
tender when steamed. Add salt when starting to 
cook but no water, allowing about one hour for the 
steaming. 

Cooked Fruits. 

After washing, the fruit should be placed in a bowl 
and sugared, then steamed until tender. 

Fireless Cookers. 

These are very convenient for cooking cereals, 
soups, broths and boiled chicken or ham. 



INDEX. 



¥¥ 



Albumen, dried, 81 

egg, 72 

water, 72, 287 
Albumenized barley-water, 
72, 73, 287 

beef -juice frozen, 273 

foods, 15, 16, 17 

jelly, 53 

lemonade, 73, 79, 287 

milk, 73 

rice-water, 72, 73 

water, 72, 273 

whey, 72, 73 
Almonds, 313 

bread, 314 

butter, 313 

custard, 315 

dessert, 314 

flour, 313 

garnish, 315 

ice-cream, 304 

meal, 313 

milk, 313 

roasted, 313 

salted, 313 

sauce, 306 

sugared, 316 

toast, 314 
Angel's food, 262 
Apples and rice, 236 

and sago, 252 



Apples and tapioca, 251 

baked, 220, 253, 306 
with rice, 253 
with tapioca, 253 

betty, 250 

charlotte, 250 

float, 251 

for breakfast, 127 

pulp, 281 

sauce, 219, 306 

steamed, 220, 221 

stewed, 219, 307 

water, 73, 292 
Arrowroot gruel, 122, 123 

puddings, 229, 308, 309 

water, 78 
Asparagus, 184 

salad, 199 

soup, 113 



B 

Bacon, boiled, 173 
broiled, 173 
sandwiches, 205 

Bananas, baked, 254, 255 
gruel, 129 
mush, 129 
raw, 204 
souffle, 234, 250 
with cereal, 127 
with cream, 254 

3 J 9 



320 



INDEX 



Barley gruel, 124 
jelly, 129 
water, 77 

albumenized, 72, 73 
Bavarian cream chocolate, 

258 
Beans, Lima, 188 
puree of, 117 
salad, 201 
Beef, 168 
broth, 47 

Hamburg steak, 171 
jelly (with gelatin), 51, 
282 
(with Irish moss), 

52 
(with tapioca), 53 
juice I. and II., 41, 282 
III. cold process, 42, 

282 
frozen, 273 
marrow on toast, 101 
paste, 46 

raw, 46 
puree, 46 
raw, 46, 47 

balls, 47 
roasted, 170 
sandwich, 169 

raw, 47, 169 
scraped, 168 
stock, 95 
steak, broiled, 168 

pan broiled, 169 
tea, 43 

and sago, 45 
and yolk of Qgg, 45 
frozen, 272 
jelly, 282 



Beef-tea (old-fashioned meth- 
od), 42 
peptonized, 68 
Birds, 167, 275 

broiled, 167 

roasted, 168 

smothered, 167 

squabs, 168 
Bisque of clams, 104 

of oysters, 103 

of tomato, 109 
Blackberry flummery or 

mush, 222 
Blanc mange, 241, 303, 310 
Bonny clabber, 286 
Bouillon, 101 

clam, 50 

tomato, 98 
Brains, 147 

and fish, 148 

and rice, 148 
Breads, 212, 287 

almond, 314 

bran, 278 

boxes, toasted, 88 

German puffs, 215 

■Graham flour popovers, 

215 
gluten, 218 
graham, 278 
mush gems, 214 
omelet, 141 
popovers, 214 
toast, 215 
rye, 278 

pudding, 235, 310 
pulled, 87 

quick, with fruit, 214 
soup, 90 



INDEX 



321 



Bread, spoon or quick, 213 

sticks, 213 

white, 212 

whole wheat, 212 

popovers, 213 

with fruit, 212 
Breakfast foods sweetened 
without sugar, 293 
with fruit, 127 
Broiled beefsteak, 169 
scraped, 168 

birds, 167 

chicken, 159 

chops, 171 

fish, 175 

Hamburg steak, 171 

mushrooms, 181 

oysters, 151 

on half-shell, 151 

pan, 169 

sweetbreads, 143 

venison, 275 
Broth, beef, 47 

chicken, 48, 49 

clam, 50 

mutton, 49 

oyster, 49 

veal, 194 
Browned flour, 99 
Brussels sprouts, 89 



Cabbage salad, 200 
savoy, 189 

Cakes, angel's food, 262 
baking of, 260 
cream sponge, 261 
croquettes, 262 



21 



Cake, sponge, 260 

croquettes, 262 

sunshine, 263 

marguerites, 262 
Calf's-foot jelly, 260 
Cambric tea, 83, 292 
Cane-sugar, substitutes for, 

288-291, 311 
Caramel sauce, 264 
Caudle, oatmeal, 274 
Celery and tomato salad, 199 

salad, 198 

fringed, 199 

sandwich, 203 

sauce, 209 

soup, 106, 108 

stewed, 189 
Charlotte russe, 257, 300 
Cheese and macaroni, 280 

and rice, 277, 278 

and spaghetti, 280 

sandwich, 204 

souffle, 141 
Cherry omelet, 142 
Chestnut puree, 116 
Chickens, 157 

a la bechamel, 161 

and mushrooms, 180, 181 

and rice, 164 

and rice soup, 116 

and sweetbreads, 145 

au supreme, 163 

boiled, 160 

broiled, 159 

broth, 48, 49 

choosing of, 158 

cream breaded, 165 

creamed, 161 

croutons, 102 



3 22 



INDEX 



Chicken, devilled, 162 
drawing of, 158 
in brown sauce, 163 
in clear jelly, 165 
in white jelly, 164 
jelly (plain), 53, 282 

(with gelatin), 52, 
282 

(with Irish moss), 
52, 282 

(with tapioca), 53, 
282 
minced with poached egg, 

163 
omelet, 141 
panada, 204 
puree, 205 
roasted, 160 
salad, 201 
sandwich, 202 
sauce for, 211 

brown, 163 
scalloped, 161 
souffle, 166 
soup, 90 

cream of, 118 

with rice, 97, 114 
spring (broiled), 159 

(smothered), 159 
stock, 93 

tapioca soup, 96, 114 
terrapin, 162 
timbale, 166 
Chocolate Bavarian cream, 
258 
custard, 233 
ice-cream, 270 
pudding, 242, 311 

with meringue, 241 



Chocolate sauce, 265, 266 
Chops, broiled, 171 

French, 172 

mutton, 171, 172 
Clabbered milk, 286 
Clam broth, 50 

bouillon, 50 

juice, frozen, 273 

soup, 104 

frappe, 263 
Classification of recipes, 15 
Cocoa, cup of, §4, 292 

cordial, 85, 292 

jelly, 297, 298 

junket, 226, 297 

pudding, 239, 311 
Coffee (ground), 83, 292 

(pulverized), 83, 292 

(crust), 84, 292 
Consomme, 100 

cold, 101 

jelly, 101 

royal, 101 

with egg, 101 
Cooked fruits, 219 
Corn, baked in the husks, 185 

boiled, 185 

cakes, 186 

meal mush, 120, 121 

omelet, 140 

pudding, 185, 186 

puree, 109 
Cornstarch blanc mange, 241 

custard and meringue, 
234, 3io 

lemon pudding, 242 

thickening for soups, 
102, 103 
for sauces, 206 



INDEX 



323 



Cracker gruel, 121 

with egg, 121 
toasted, 89 
panada, 89 
Cranberry-jelly, 312 
sauce, 211, 312 
Cream, Devonshire, 274 
glass of, 76 
sauce, 206, 264 

(sweetened), 305 
siphoned, 63, 64 
soups, 102 
sponge-cakes, 261 
toast, 89, 90 
whipped, 269 
Cress sandwich, 187, 203 
Croutons, bread, 88 
chicken, 102 
egg, 10 1 
Crystallose, 288, 289 
Cucumbers, cooked, 189 
Currant-jelly and sago, 246 
and tapioca, 245 
dessert, 245 
rotha gritza, 246 

charlotte, 240 
sauce, 267 
to make, 294 
Custards, 231, 294 
almond, 315 

cornstarch with me- 
ringue, 234, 310 
chocolate, 233 
cup, 232, 294 
farina, 239, 310 
floating island, 233 
French, 231 
frozen, 271, 304 
junket, 227 



Custard, sago, 246 
soft, 231, 294 
rice, 237, 238 
with toasted buns, 233 



Dates for breakfast, 127, 281 
fruit cheese, 204 
stewed, 221 
Devonshire cream, 274 
Desserts, almond custard, 315 
sugared, 316 
angel's food, 262 
apples baked, 220, 306 
with rice, 253 
betty, 250 
charlotte, 250 
float, 251 

and rice, 236 
and sago, 219 
sauce, 219, 306 
stewed, 219, 307 
apricot souffle, 249 
arrowroot pudding, 229, 

308, 309 
banana souffle, 250 
baked, 254 
with cream, 254 
blanc mange, 241, 310 
blackberry flummery, 222 
bread pudding, 235, 310 
cakes, baking of, 260 
calfs-foot jelly, 259 
charlotte russe, 257, 300 

bisque, 257 
chocolate Bav. cr'm, 258 
custard, 233 
ice-cream, 270 



3 2 4 



INDEX 



Desserts, chocolate pudding, 
242, 311 
and meringue, 241 
cocoa-jelly, 297, 298 

junket, 228, 297 

pudding, 241, 311 
cornstarch custard, 234, 

310 
cream sponge-cake, 261 
cup custard, 232, 294 
currant- jelly, 224 

and sago, 246 
and tapioca, 245 
custard junket, 22J, 296 
dates stewed, 221 
egg cream, 243 

toast, 234 
eggnog junket, 228, 296 
farina custard, 239, 319 

pudding, 240 
flaked rice, 238 
floating island, 233, 309 
French custard, 231 

toast, 234 
frozen custard, 271, 304 

foods, 267, 304 

fruits, 2^2 
fruit charlotte, 258 
gelatin, 255, 297 

cream, 257, 301 
German puffs, 214 
gluten, 219 
grape-fruit jelly, 303 
huckleberry flummery, 

222 
ice-cream, 270, 304 

almond, 304 

bisque, 270 

chocolate, 270 



Desserts, ice-cream, plain, 
270, 304 
Irish moss blanc mange, 

230, 303 
jelly, cocoa, 297, 298 

currant, 224 

grape-fruit, 303 

milk, 298 

orange, 301, 302, 303 
prune, 300 

wine, 299 
junket, 225,' 226, 294 

cocoa, 228, 297 

custard, 227, 297 

eggnog, 228, 296 

with cream, 229, 296 

with meringue, 227 
lemon butter, 243 

jelly, 230, 256 

ice, 271 

pudding, 242, 243 
marguerites, 262 
milk-jelly, 298 
old-fashioned rice pud- 
ding, 236 
orange ice, 272, 305 

jelly, 301, 302, 303 

marmalade, 223, 
peaches and rice, 236 

and tapioca, 253, 254 

cream, 252 

cut, 252 

sauce, 221 

stewed, 221 
pineapple, marmalade, 223 
popovers, 214 
prune-jelly, 256, 300 

souffle, 249 
rice-balls, 238 



INDEX 



3 2 5 



Desserts, rice-charlotte, 239 
custard, 237, 238, 310 
meringue, 235 
pudding, 237, 310 
with cream, 236 

rotha gritza, 240 

charlotte, 240 

sago and apples, 252 

and currant-jelly, 246 
custard, 246 

snow pudding, 256, 300 

soft custard, 231, 294 

souffle, apricot, 249 
banana, 250 
Indian meal, 248 
peach, 248 
plain, 247 
prune, 249 

Spanish cream, 258, 301 

sponge-cake, 260 

croquettes, 262 

sunshine cake, 262 

syllabub, 247 

tapioca and apples, 251 
and baked apples, 253 
and currant-jelly, 

245, 246 
and peaches, 253, 254 
charlotte, 244 
jelly, 244 
pudding baked, 244, 

245 
toasted buns, 233 
whipped cream, 269 
frozen, 270 
wine- jelly, 255, 299 
pudding, 243 
Dextrin, 85 
Drinks, 72 



£ 

Egg albumen, 62 
and milk, 73 ■ 
and sherry, 81 
and cracked ice, 274 
baked, 137 
chocolate, 85 
cream, 243 
croutons, 101 
golden rod, 237 
gruel, 221 

hard-boiled yolks of, 236 
Japanese, 236 
lemonade, 78 
omelets, 138, 142 
poached, 134, 287 
punch, 133 
salad, 200 
sandwich, 134 
sauce, 131, 263 

hot, 210, 231, 263 
scrambled, 135 

with rice, 135 

with tomato, 135 
shirred, 138 
soft cooked, 134 
steamed or frothed, 133 
theory of cooking, 131, 

132 
thickening for sauces, 
207 

for soups, 103 
toast, 234 
white of, 274 
raw, 132 

and orange- juice, 132 
and sherry, 132 
and wine, 132 



326 



INDEX 



Egg and lemonade, 132 
and Apollinaris, 132 
and Vichy, 132 
souffles, 247, 250 
water, 72, 287 

Eggnog, 80, 291 
jelly, 298 
junket, 228, 298 
without milk, 292 



Farina custard, 239, 310 
mush, 127 

vegetable pudding, 194 
pudding, baked, 240 

Farinaceous foods, 15, 16, 32, 

33 
Fat, to remove, 42 
Fatty foods, 15, 16, 29, 33 
Figs, 281 
Fish, 173 

a la bechamel, 176 

a la creme, 178 

and brains, 148 

baked, 174 

blue, 173, 174 

broiled, 173 

creamed halibut or cod, 

175 
devilled, 178 
fillets of, 177 
fresh cod, 175, 176, 178, 

179 

halibut and rice, 176 
moulded halibut, 179 
planked, 173, 174 
pudding, 176 
salmon d la crime, 178 



Fish, scalloped, 175 

shad, 173, 174 

smelts, 175 

timbale, 176 

to draw, 174 
Flaked rice, 131 
Flaxseed tea, 79 
Floating island, 233, 309 
Flour, almond, 313 

ball, 124 

browned, 125 
gruel, 124 
Flummery, blackberry, 222 

huckleberry, 222 
Frozen foods, 267-273, 304 
method of freezing, 
267, 268 

beef-juice, 273 

beef-tea, 272 

clam- juice, 273 
frappe, 273 

custard, 271, 304 

fruits, 272 

ice-creams, 270, 271, 304 

mutton- juice, 43, 273 

whipped cream, 269, 270 
Fruit cheese, 204 
Fruits, cooked, 219, 306 

fresh, 28, 281 

frozen, 272 

juice, 281 

omelet, 142 

sandwich, 204 



Garantose crystals, 288, 289 
Gelatin, beef-jelly, 51-53 
chicken, 52, 53 



INDEX 



327 



Gelatin, cream, 257 

desserts, 255-259, 297, 303 
Gems, gluten, 217 

mush-bread, 218 
German milk-soup, 112 

puffs, 214 
Gluten, 216 

biscuits, 218 
bread, 218 
desserts, 219 
foods, 216 
gems, 217 
gruel, 216 
mush, 216 

bread, 218 
popovers, 216 
toast, 217 
wafers, 217 
zwieback, 217 
Glycerin and soluble saccha- 
rin, 289, 290, 291 
Glycosine crystals, 288, 289 
Graham bread, 278 

flour popovers, 215 
Grape fruit, 281 
jelly, 303 
juice, 224 
Griddle-cakes, hygienic, 131 
bread, 130 
corn, 131 
cracker, 131 
crumb, 131 
flaked rice, 131 
hominy, 130 
rice, 131 
Gruels, 119, 293 

arrowroot, 122, 123 
banana, 129 
barley, 124 



Gruel, cracker, 121 

egg, 121 

flour, 124 
ball, 124 

gluten, 216 

Indian meal, 120, 121 

Irish moss, 59 

milk or raisin, 58 

oatmeal, 123, 124 

peptonized, 69 

racahout des Arabes, 125 

sweetening of, 293 
Gum arabic water, 78 



Halibut and rice, 176 

creamed, 175 

devilled, 178 

moulded, 179 
Ham, baked, 275 

boiled, 275 
Heyden sugar crystals, 288, 

289 
Hominy grits, 128 

vegetable pudding, 194 



Ice-cream, 270, 271 

almond, 304 

bisque, 270 

chocolate, 270 

plain, 270, 304 
Ice, lemon, 271 

orange, 272 
Indian meal gruel, 120, 121 

souffle, 248 
Infants, food for, 59, 60 



328 



INDEX 



Irish moss, beef-jelly, 52 

blanc mange, 230, 303 
celery soup, 108 
chicken-jelly, 52 
gruel, 59 
in milk-jelly, 59 
lemon-jelly, 230 
tea or lemonade, 79 
thickening for sauces, 
207 
for soups, 103 

Iron in foods, 16, 39 



Jelly, albumenized, 53, 295 
barley, 129 
beef, 51, 52, 53 
calf's-foot, 259 
cereal, 64 
chicken, 52, 53 

in, 53 
cocoa, 297, 298 
consomme, 101 
cranberry, 312 
currant, 224 

and sago, 246 

and tapioca, 245 
eggnog, 298 
Irish moss, 52, 59, 230 
lemon, 230, 256 
meal, 51 
milk, 59, 71, 298 
oatmeal, 128 
orange, 301, 302 

and grape fruit, 303 
prune, 256, 300 
rice, 128 
tapioca, 244 



Jelly, veal, 54 

wine, 255, 299 

with white of Qgg, 53, 295 
Junkets, 225, 295 

cocoa, 228, 297 

custard, 227, 296 

dessert, 226, 295 

eggnog, 228, 296 

plain, 225, 295 

with cream, 229, 296 

with meringue, 226 

with white of egg, 226, 
295 

K 

Kefir (Kephir), 289 
Kumiss, 57, 283, 286 



Lactose, 64, 293 
Lemon-butter or egg cream, 

243 
ice, 271 
jelly, 230, 243 
pudding, 242, 243 
Lemonade, 78, 292, 312 
albumenized, 73, 79 

egg, 79 

hot, 78 

Irish moss, 79 

peptonized, 73, 79 

with white of egg, 79 
Lentil puree, 117 
Lettuce salad, 198 

sandwich, 203 

soup, 112 
Levulose, 288, 311 
Lima beans, 188 
soup, 109 



INDEX 



329 



Lime-water, 64 

and milk, 57 
Liquid foods, 15 

M 

Macaroni, 194 

baked, 195 

with cheese, 280 
Marmalade, orange, 223 

pineapple, 223 
Milk, 54 

albumenized, 73 

almond, 313 

analyses of, 60 

and white of egg, 73 

barley, 46, 77 

and lime-water, 57 

clabbered, 286 

different ways of serving, 

17 

flavor changed, 56 

milk formulae, 62 

home modification, 61-65, 

293 

jelly, 71, 298 

(Irish moss), 59 
junket, 58 
kumiss, 57 
laban, 57 

modified, 59, 61, 274, 293 
whey and white of egg, 

65 
partially peptonized, 66 
pasteurized, 55 
peptonized, 65, 67 

for porridge, 69 
predigested, 65 
punch, 81, 292 

peptonized, 70 



Milk, raisin porridge, 58 

soup, 118 

specially peptonized, 68 

sterilized, 56 

sugar, 64, 293 
measure, 64 

toast, 89 

peptonized, 69 

top, 62, 63 

whey, 63 
Mulled ale, 82 

beer, 82 

wine, 82 
Mush or breakfast food, 117, 

293 

banana, 129 

blackberry, 222 

bread gems, 214 

cornmeal, 126 

farina, 127 

gluten, 216 

sweetening of, 293 
Mushrooms, 179 

and chicken, 180, 181 

and Hamburg steak, 181 

and omelet, 180, 181 

baked, 181 

broiled, 181 

canned, 180 

in a brown sauce, 181 

in a cream sauce, 180 

sauce, 180, 181 

soup, 181, 182 

to prepare, 179, 180 
Mutton, boiled, 172 

chops, 171, 172 

(Irish) stew, 172 

juice frozen, 273 

roasted, 172 



33° 



INDEX 



Nitrogenous foods, 16 
Noodle soup, 97 



Oatmeal caudle, 274 

for breakfast, 126 

gruel, 123, 124 

jelly, 128 

soup, 114 

water, 76, 77 
Omelet and mushrooms, 180, 
181 

bread, 141 

cherry, 142 

corn, 140 

oyster, 141 

parsley, 139 

plain, 138 

Spanish, 139 

onion, 139 

tomato, 139, 140 

with asparagus tops, 142 

with chicken, 141 

with creamed chicken, 
141 

with fruit, 142 

with jelly, 142 

with rice, 140 

with tongue, 141 
Onion, baked, 188 
in skin, 188 
in cream sauce, 190 

boiled, 190 

devilled, 188 

sauce, 208 

soup, 118 
Orange and grape fruit, 303 



Orange- and grape-fruit jelly, 
303 

ice, 272, 305 

jelly, 302 

juice, 132 

marmalade, 223 
Oysters, 148 

a la Newburg, 153 

baked on toast, 152 

boiled, 155 

broiled, 151 

on half-shell, 151 

broth, 49 

brown sauce for, 211 

club, 154 

creamed, 152 

in chafing-dish, 156 
breaded, 157 

devilled, 153 

fricassee of, 152 

in a brown sauce, 155 

keybobbed, 154 

omelet, 156 

on half-shell breaded, 151 

panned, 150 

peptonized, 70 

scalloped, 153 

served raw, 149 

soup, 103 

stewed, 149, 150 

stuffed, 154 

to prepare, 149 



Panada, chicken, 104 
with crackers, 89 
sweetbread, 145 
with zwieback, 89 



INDEX 



33i 



Pan broiling, 170 
Pancreatic extract, 66 
Parsley omelet, 139 

sauce, 209 
Pasteurization of milk, 55 
Peaches, 221, 236, 252, 254 
Peas, green, 187 

puree, 107 

salad, 201 
Peppers, green, and rice, 192 
Peptonized beef-tea, 69 

lemonade, 71 

foods, 66 

gruel, 69 

milk, 67 

punch, 70 
toast, 69 
with porridge, 69 

modified milk, 67, 68 

oysters, 70 
Phosphorus in foods, 16, 39 
Pineapple marmalade, 223 

shredded, 223 
Planked fish, 174 
Popovers, 214 

German puffs, 214 

gluten, 217 

graham flour, 215 

toast, 214 

whole wheat, 215 
Potatoes, baked, 190 
mashed, 191 

boiled, 190 

creamed, 190 

grilled, 190 

mashed, 191 

scalloped, 191 

stuffed, 189 

puff or souffle, 192 



Porridge and peptonized 

milk, 69 
Prune- jelly, 256, 300 

souffle, 249 

stewed, 223 
Pudding, arrowroot, 229, 308, 

309 

bread, 235 

chocolate, 242, 311 

cocoa, 241, 311 

corn, 185, 186 

farina, 240 

lemon, 240, 241 

rice, 237, 310 

sauce, 263-267, 305, 306 

snow, 256, 300 

tapioca, 244, 245. 

wine, 243 
Punch, milk, 292 
Puree of beans, 117 

of chestnuts, 116 

of chicken, 105 

of corn, 109 

of lentils, 117 

of peas, 117 

of sweetbread, 145, 146 



Racahout des Arabes, 125 
gruel, 125 

to make, 125 
Raisins, 281 

porridge, 58 
Raw-beef balls, 47 
paste, 46 
scraped, 168 
sandwiches, 169 
meat foods, 15, 39 



332 



INDEX 



Rennet extract, 225 
Rice, 276 

and apples, 236 

and baked apples, 253 

and cheese, 277 

and chicken, 264 

and calf's brains, 148 

and fish, 176 

and halibut, 176 

and peaches, 236 

and tomatoes, 277 

balls, 238 

boiled, 193 

browned, 193 

cakes (griddle), 131 

charlotte, 238, 310 

cooked in chicken stock, 

194 

custards, 237, 238 

flaked, 131 

jelly, 128 

meringue, 237 

omelet, 140 

pudding, 237, 310 

old-fashioned, 236 

savory, 193 

souffle, 277, 278 

soup, 97, 115 

vegetable pudding, 276 

water, 76 

albumenized, 72, 73 
Roast birds, 168 

chicken, 160 

of beef, 170 

of mutton, 178 
Rotha gritza, 240 

charlotte, 240 
Rye bread, 278 



Saccharin, 278 

(soluble), 288, 289, 290, 
291 
and glycerin, 308 
water solution, to 
make, 290 
Sago and apples, 252 
and beef-tea, 45 
and currant- jelly, 246 
custard, 246 
Salads, 196 

asparagus, 199 
bean, 201 
beet, 201 
cabbage, 200 
celery, 198 

and tomato, 199 
chicken, 201 
daisy, 200 
dressing, French, 196 

mayonnaise, 197 
egg, 200 

fringed celery, 199 
green pea, 201 
lettuce, 198 
meat, 196, 197 
sweetbread, 201 
tomato, 189 

and celery, 189 
chopped, 200 
vegetable, 196 
water-cress, 198 
Salmon, a la crime, 178 
Sandwiches, 201 
bacon, 205 
beef, 203 
celery, 203 



INDEX 



333 



Sandwiches, cheese, 204 

chicken, 202 

creamed, 202 

club, 204 

cress, 203 

double, 202 

egg, 204 

fruit, 204 

hot roast beef, 203 

lettuce, 203 

open, 202 

peanut, 205 

raw-beef, 203 

roll, 205 
Sauces, a la bechamel, 208 

apple, 219, 306 

brown, 210 

for pan broiled, 210 
for meats, 210 

caramel, 264 

celery, 209 

chocolate, 265, 266 

cranberry, 211, 312 

cream, 206-208, 264, 305 

currant- jelly, 267 

egg, 210, 231, 263 

for chicken, 208, 211 

for oysters, 211 

for vegetables, 208 

hot chocolate, 255 

lemon, 266, 267 

meat and vegetable, 206, 
212 

mushroom, 180, 181 

onion, 208 

parsley, 209 

peach, 221 

soft custard, 231, 294 

sweet, 263-267 



Sauces, tomato, 209 

thickened with flour, 206 
with arrowroot, 206 
with cornstarch, 206 
with Irish moss, 207 
with yolks of eggs, 
207 
wine, 264 

white or cream, 206, 305 
Semi-solid foods, 15 
Shad, 173, 174 
Siphon, 63 

cream, 63, 64 
Sodii sulphamin benzoas, 288 
Sodium sulphamin benzoate, 

288 
Soluble saccharin water solu- 
tion, to make, 290 
Snow pudding, 256, 300 
Solid foods, 16 
Soups, 92 
bean, 117 
bouillon, 101 

tomato, 98 
bread, 90 
brown, 99 
chestnut, 116 
chicken, 96 

and rice, 97 
panada, 104 
puree, 105 
tapioca, 96, 97 
clam, 104 
clear, 192 
consomme, 100 
royal, 101 
with egg, ioi 
cream, 102 

of asparagus, 103 



334 



INDEX 



Soup, cream of celery, 106, 
107, 108 

of chicken, 113 

of clam, 104 

of corn, 109 

of lettuce, 112 

of lima bean, 109 

of mushroom, 181, 
182 

of onion, 118 

of oyster, 103 

of peas, 107 

of rice, 115 

of sago, 116 

of spinach, no 

of tapioca, 116 

of tomato, 109 
German milk, 112 

lentils, 117 
Lima bean, 109 
milk, 118 

mushroom, 181, 182 
noodle, 97 
oatmeal, 114 
onion, 118 
oyster, 103 
pea, 109 
puree of beans, 119 

of chestnuts, 116 

of chicken, 105 

of corn, 109 

of lentils, 117 

of peas, 117 

of sweetbread, 145, 
146 

of spinach, no, in, 
112 
thickened with arrow- 
root, 102 



Soup, thickened with corn- 
starch, 102 
with eggs, 103 
with Irish moss, 103 

tomato, 98 

bouillon, 98 
cream of, 109 

Turkish, 97 

vegetable, 99, 100 

vermicelli, 97 

water-cress, 112 

wine, 106 
Souffles, apricot, 249 

banana, 250 

cheese, 141, 278 

chicken, 166 

Indian meal, 248 

peach, 248 

plain, 243 

prune, 249 

rice, 277, 278 
Spaghetti, to serve, 279' 

baked, 279, 280 

with cheese, 280 

with cream sauce, 280 

with tomato, 279 
Spinach, moulded, 184 

soup, no 
Sponge-cake, 260 
Squabs, 168 
Squash, 192 
Starchy foods, 15, 16, 18, 32, 

33 
Sterilization of bottles, 62 

of milk, 56 
Stimulants, alcoholic, 15, 19 
Stew of mutton, 172 
Stocks, 93 

brown, 93 



INDEX 



335 



Stocks, chicken, 93, 94 

economical, 95 

from beef, 95 

quick, 95, 96 

white, 94, 95 

veal, 94 
Sugar, cane, 64 

fruit (levulose), 311 

milk, 64 

substitutes for, 278 
Sweetbreads, 143 

a la bechamel, 144 

baked, 144 

broiled, 143 

creamed, 144 

panada, 145 

parboiled, 143 

puree of, 145, 146 

salad, 146 

served raw, 146 

timbale, 147 

with chicken, 145 



Tannin, 83 

Tapioca and apples, 251 

and baked apples, 253 

and beef-jelly, 53 

and cur rant- jelly, 245, 246 

and peaches, 248, 253 

charlotte, 244 

in chicken- jelly, 53 

jelly, 244 

pudding, baked, 244, 245 

soup, 116 
Tea, 82, 292 

cambric, 83, 292 
Thickening of soups, 102, 103 

of sauces, 206, 207 



Timbale, chicken, 166 

sweetbread, 147 
Toast, 85 

almond bread, 314 

beef marrow, 91 

bread boxes, 86 

buns, 233 

cracker, 89 

cream, 89, 90 

croutons, 88 

egg, 234 

French, 234 

gluten, 217 

milk, 89 

pulled bread, 87 

popover, 217 

rolls, 87 

to make, 86 

vermicelli, 90 

water, 89 

zwieback, 88 
panada, 89 
Tomato and celery salad, 189 

and rice, 277 

bouillon, 98 

omelet, 139, 140 

panned, 186 

salad, 189 

chopped, 189 

sauce, 209 

scalloped, 187 

served raw, 186 

soup, 98, 109 

cream of, 109 

stewed, 187 

stuffed, 187 

with scrambled eggs, 135 
Tongue omelet, 141 
Top milk, 62, 63 



33& 



INDEX 



Veal broth, 54 
jelly, 54 
stock, 194 
Vegetables, 182 
asparagus, 184 
beet salad, 201 
brussels sprouts, 189 
cabbage, Savoy, 189 
celery, stewed, 189 
corn baked in husks, 185 

boiled 185 

cakes, 186 

pudding, 185, 18,6 

to eat, 185 
cucumbers (cooked), 189 
farina vegetable pudding, 

194 
green, 182 

peas, 187 

peppers and rice, 192 
hominy boiled, 128 

vegetable pudding, 
194 
in a cream sauce, 182, 

183, 184 
Jerusalem artichokes, 192 
Lima beans, 188 
macaroni, 194 

baked, 195 
onions, baked, 188 

boiled, 188 

devilled, 188 
peppers, 193 
potatoes baked, 189, 191 

boiled, 196 

creamed, 190 

grilled, 196 



Vegetables, potatoes, mashed, 
191 

scalloped, 191 
stuffed, 189 

puff or souffle, 192 
rice, boiled, 193 

browned, 193 

cooked in chicken 
stock, 194 

savory, 193 
salads, 196 
sauces, 182, 184 
savory cabbage, 189 
soups, 106-117 
spinach, 184 

moulded, 184 
squash, 192 
tomatoes, panned, 186 

raw, 186 

omelet, 139, 140 

scalloped, 187 

stewed, 187 

stuffed, 187 
vermicelli, 195 

with cream sauce, 195 

with tomato sauce, 

195 

Venison, 275 

Vermicelli soup, 97 
toast, 90 

with cream sauce, 195 
with tomato sauce, 195 

W 

Wafers, gluten, 217 
Water, boiling of, 82 

albumenized, 72 
Water-cress salad, 198 

soup, no 



INDEX 



337 



Wheat, breakfast foods, 275, 
276 

cracked, 275, 276 

rolled, 275, 276 
Whey, albumenized, 72, 73 

with lemon, 74 

with wine, 74 

with rennet, 73 

with pepsin, 7$ 
Whipped cream, 269 

frozen, 270, 304 
White of egg and ice, 274 



White or cream sauce, 
207, 208 

stocks, 94, 95 
Wine-jelly, 255, 299 

pudding, 243 

sauce, 264 

soup, 106 

whey, 74 



Zwieback, 217 
gluten, 88 
panada, 89 



206, 



THE END 



NOV 16 WIG 



One copy del. to Cat. Div. 

1910 



